Preparing the Veggies

Start by slicing the leeks and cleaning them efficiently. Then, sweat the leeks with butter and olive oil in a low-sided pan.

Add fresh asparagus and frozen peas and broad beans to the pan. Cook until the veggies are soft and flavorful.

Slicing and cleaning the leeks

Adding fresh and frozen veggies to the pan

Creating the White Sauce

Make the bechamel sauce directly in the same pan by adding flour, English mustard, and milk. Stir until the sauce thickens.

Making the bechamel sauce

Assembling the Lasagna

Layer the fresh lasagna sheets and the creamy white sauce in the pan. Top with cheddar and parmesan cheese for extra flavor.

Layering the lasagna sheets and white sauce

Final Touches and Serving

Add a handful of almonds and a drizzle of olive oil on top of the lasagna. Optionally, add a little pesto for extra flavor.

Adding almonds and olive oil