Lasagne Primavera With Feta & Rocket

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Chop the leek[s] in half lengthways, then wash to remove any grit from between the leaves, then top, tail and slice finely

Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of olive oil over a medium-low heat

Once hot, add the sliced leeks with a pinch of salt and cook, covered, for 7 min or until softened

Meanwhile, melt 30g [60g] butter and 1/2 [1] Knorr vegetable stock cube in a pot over a medium heat

Once melted, add 30g [60g] flour and stir with a wooden spoon for 1 min or until a sandy paste forms – this is your roux

Add 400ml [800ml] milk gradually and whisk for 5 min or until a smooth, thick sauce remains

Remove from the heat and season with pepper – this is your béchamel

Chop the courgette[s] finely

Once the leek has softened, increase the heat to medium-high and add the courgette to the pan and cook for 4-5 min further or until cooked

While the courgette is cooking, grate the cheddar cheese

Crumble the feta cheese

Once the courgette is cooked, wash and add the baby leaf spinach to the pan and cook, covered, for 2 min further or until wilted

Once wilted, remove the pan from the heat and stir through the blanched peas and crumbled feta – this is your feta vegetable mix

Layer 1/3 of the feta vegetable mix over the bottom of an oven-proof dish, top with 2 lasagne sheets then top with a 1/3 of the béchamel, repeating this process twice until you end up with a final layer of béchamel

Top with the grated cheese, and cook in the oven for 30-35 min or until the pasta is cooked – this is your lasagne primavera

Tip: You may need to layer differently depending on your dish!