Awesome Lasagne

For the Spinach and Leek Layer

1. Spinach and leeks

   Place the chopped leeks and spinach into a steamer and cook until just soft. Remove and place in a bowl along with the ricotta cheese and nutmeg and mix well. Season with a little salt and peeper and set aside.

   It's best to steam these if possible because they will absorb less water. 

2. Prepare the courgette and aubergine

   Drizzle a  little olive oil onto a griddle or frying pan on a medium heat and lightly sear the courgette and aubergine slices. These should cooked, turning once, so they have a little light brown caramelisation, but not mushy - about 2-3 mins on each side.

   If you have a ridged griddle pan with ridges, this works really well to get a bit of colour without saturating with oil.

3. Make the bechamel (white) sauce

   Melt the butter in a saucepan on a medium heat. Add the flour and combine. Cook for a few minutes and then whisk in the milk. Add the bay leaf, season to taste and leave to simmer for a few minutes. Set aside.

Build the lasagne

1. Layer 1 !

   Spread out the spinach, leek and ricotta mix on the bottom of your baking dish. Add your first layer of lasagne sheets on top. 

2. Layer 2 !

   Spread out your griddled courgette and pour half of your béchamel sauce on top, taking care not to disturb the even distribution of your courgette. Cover with more lasagne sheets.

3. Layer 3 !

   Next, lay out your griddled aubergine, overlapping slightly if possible. Sprinkle with dried oregano. Lay pieces of mozzarella over the top, spaced out evenly. Cover with more lasagne.

4. Layer 4 !

   Pour the rest of your béchamel sauce evenly over the top then scatter the cheddar cheese over the top.

Finally...

1. Bake it!

   Place in the centre of oven at 180c for about 40mins, or until a sharp knife slides through all the layers easily when stabbed! Remove from the oven and leave to cool slightly, and then...tuck in.