Spring Greens Lasagne

1] Finely chop leeks & shallots

2] Wash greens, layer up & tightly roll together. Cut diagonally with your knife to form thin shreds

3] Sautè together in a drizzle of olive oil for 8-10 minutes

4] Add ricotta ingredients to your blender & blitz until smooth-ish

5] Slice courgette into coins & leave aside

6] Heat milk in pan along with a bay leaf for 5 minutes

7] Melt butter in a small saucepan, adding flour gradually & whisking to create a paste

8] Pour warm milk into the pan & whisk on low heat until a smooth bechamel forms. Remove from heat when thick enough to coat the back of a spoon & stir in a pinch of nutmeg. Extract bay leaf

9] Layer lasagne in this order: ricotta, greens, lasagne, bechamel, cheese, courgettes, repeat. Ensure the last layer is either bechamel or ricotta

10] Decorate with spare lemons & leeks if you wish. Cover & bake at 200c for 30-35 minutes or until pasta is tender [some lasagne sheets vary]

11] Add pine nuts to a dry pan & toast for 1-2 minutes

12] Remove lasagne from oven, garnish with pine nuts & optional chopped chives. Enjoy!