Bacon Leek and Artichoke Lasagna

By Mary D – NL
Bacon Leek and Artichoke Lasagna
  • Prep Time: 25
  • Total Time: 70
  • Servings: 8.0

Recipe Tags

About this Recipe

Smothered in a medley of fine cheeses and baked until golden brown, this Bacon Leek and Artichoke Lasagna is a true delight!


1 (360 g) Package Olivieri® Lasagna Sheets
1 tbsp (15 mL) Olive oil
12 Slices Maple Leaf® Natural Selections® Bacon, divided
3 Leeks, chopped
4 Cloves garlic, minced
1 (14 oz/398 mL) Can artichoke hearts, chopped
Salt and pepper
1 lb (454 g) Ricotta cheese
.75 cup (175 mL) Grated Parmesan cheese
.25 cup (60 mL) Flour
3 cups (750 mL) Milk
Pinch of nutmeg
2 cups (500 mL) Grated Mozzarella cheese


BRING a large pot of salted water to a boil. Meanwhile, lay lasagna slices on a cutting board and one at a time, using a sharp knife, cut to fit inside a 9” (2.5 L) round casserole dish. Add lasagna sheets to boiling water and cook for 2-3 minutes. Drain well and rinse with cold water. Lightly toss with olive oil and lay on a baking sheet covered with plastic wrap until ready to use.

CHOP 8 slices of bacon and cook in a large skillet over medium-high heat until crisp. Remove with a slotted spoon and drain on a paper towel. Set aside. Discard all but 2 tbsp (30 mL) of the bacon dripping and return pan to heat. Add leeks and garlic. Sauté 5-6 minutes or until leeks are tender, stir in artichokes, Ricotta and Parmesan cheese and season with salt and pepper. Sprinkle flour over the mixture and cook for 1-2 minutes. Whisk in milk and gradually bring to a low boil. Reduce heat to low and simmer until sauce thickens. Adjust seasoning if necessary and add nutmeg. Add cooked bacon and stir to combine.

PREHEAT oven to 375°F (190°C). Lightly grease a round 9” (2.5L) casserole dish with olive oil.

ASSEMBLE lasagna by spreading a thin layer of ricotta cheese mixture over the bottom of the casserole. Place a pasta sheet on top, followed by a thin layer of ricotta cheese mixture. Repeat the process using up all of the ingredients, ending with ricotta mixture. Sprinkle the surface with Mozzarella cheese and arrange the remaining bacon slices over top, cutting in half if needed.

BAKE in the upper third of the oven for 45-50 minutes or until golden and bubbly.

Comments & Ratings

 Rate by clicking on the maple leaves. (optional)
 Save this recipe to my Recipe Box

Comments (2)

Show More Comments

No Comments yet