Leek, Bacon & Chanterelles Lasagna

Hello everybody!

It is so cold outside lately! Toronto has gotten colder and colder and I need to warm up! If you’re in the same situation as me then you will love this warm and comforting lasagna recipe! No beef and tomato sauce in this one but some smoky bacon, spicy leeks and my favourite: fresh chanterelles. Classic lasagna is delicious but I wanted something different. Leeks are in season right now and they are my favorite because of all the dishes I can make with them.

leek bacon and chanterelles lasagna recipe
















This lasagna is mostly creamy thanks to the béchamel sauce and the chanterelles bring this amazing flavor and meatiness that wild mushrooms have. I’m usually a big fan of vegetarian lasagna but this time I added a little bit of bacon because I really wanted this smoky flavor in the lasagna, and bacon is a great addition to any dish with leeks. The flavor is simple but rich and this is a really great dish on cold days like the ones we’re having right now!

Let’s start cooking!


  • 2 leeks
  • 1 tbsp butter
  • 5 slices of thick bacon
  • Béchamel sauce (you will need double the recipe)
  • 100g fresh chanterelles
  • grated mozzarella (quantity up to your taste)
  • salt and pepper to taste
  • 1 package of fresh lasagna sheets


1- Dice the slices of bacon and fry them up in a pan until crispy. Reserve on the side.

2- Prepare the béchamel sauce as in the recipe (you can find mine here). Don’t forget to double the quantities as you need a lot for this recipe.

3- Wash the leeks and cut the root and the leaves. We are only keeping the white part for this recipe. Cut the leeks in half in the length and cut thin slices. Place the sliced leeks in a bowl and wash thoroughly in cold water to remove all the dirt, then strain the water. In a pot, melt a tablespoon of butter and let the leeks cook until soft. Reserve on the side.

4- Wipe the chanterelles with paper towel and tear them apart.

5- Preheat the oven at 355 F. In a pan (I used a 9″x9″), place some béchamel sauce at the bottom and top it with the fresh lasagna sheets. Add the leeks, bacon and chanterelles. Top with béchamel sauce and grated mozzarella and repeat. I only did 2 layers for this recipe so if you want to make more layers, you will need to double this recipe.

6- Top your last layer with béchamel sauce and grated mozzarella and bake for about 30-45 min. The cheese on top should be colored. Then serve and enjoy!

This is such a delicious lasagna, creamy and smoky! If you’re looking for something different than you usual lasagna then you won’t be disappointed! I hope you all stay warm and I will see you soon for another recipe!

leek bacon and chanterelles lasagna recipe










I hope you will enjoy this recipe! Let me know in the comment what you think about this recipe and if you liked it.

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