No-Frills Vegetable Lasagna

Preheat the oven to 200 degrees (gas mark 6).

Wash, trim, and slice the leek, then place it in a large shallow baking pan over medium-low heat with butter and a little olive oil.

Trim the woody ends off the asparagus, then chop it finely and add the stems to the pan, leaving the tips for later.

Season with sea salt and black pepper, then sauté over medium-low heat for 10 minutes or until the vegetables are sweet, soft, and appetizing, stirring regularly and adding a little water if necessary.

Pour in the flour, add mustard, and slowly pour in the milk to make a white sauce, then let it sit for a few minutes to thicken.

Add peas and green beans and leave to heat. Meanwhile, chop the mint leaves coarsely and add them to the pan.

Slightly mash the vegetables with a potato masher, then grate 70 grams of parmesan and cheddar into the pan and add the tops of the asparagus.

Cut the lasagna sheets into small pieces, mix well to coat them with sauce and separate them. Then pull up a few sheets to create the top layer. Use the back of a spoon to make several indentations.

Chop the almonds, sprinkle them over the lasagna, then grate the remaining parmesan and cheddar. Finally, drizzle with olive oil and sprinkle with grated lemon zest.

Bake for 20–25 minutes or until golden brown and bubbly. Serve with pesto.