Leek, mushroom and spinach lasagne

Serves 4.

250g lasagne pasta

40g Italian hard cheese, grated

50g mozzarella, torn

20g spinach, frozen

150g flat mushrooms, sliced

2 garlic cloves, sliced

40g onion, finely diced

40g leeks, chopped

80g basil pesto

300ml whole milk

20g unsalted butter

20g plain flour

1 tsp yellow mustard

150ml double cream

Pinch of sea salt

Pinch of cracked black pepper

30ml oive oil

Adults need around 2000Kcal/8400kJ a day

Typical values per portion: Energy 677Kcal/2830kJ

1. Heat the olive oil and fry the leeks, mushrooms and garlic till soft and caramelised. Season.

2. Grate the Italian hard cheese, drain the mozzarella. Defrost the frozen spinach and squeeze out the water.

3. Make the bechamel by melting the butter and adding the flour and mixing well. Slowly add the milk forming a roux and bring to a gentle simmer and cook out for 10 minutes.

4. Add the mustard, cream, leeks, mushrooms, salt and pepper and spinach and mix in well.

5. To construct the lasagne, lightly oil a tray then arrange 1/3 of the leek and mushroom mix, followed by 1/4 of the white sauce and then a drizzle of pesto, cover with a layer of pasta. Dotwo more layers like this then top with the remaining white sauce, the mozzarella and grated parmesan.

6. Bake at 180 degrees for 40 minutes until golden. Drizzle with the remaining pesto and cut the lasagne into portions.