Cauliflower, Leek and Spinach Lasagne

Equipment: 29cm x 23cm x 5cm roasting dish

Preheat the oven to 190°C regular bake.

Trim the tough green ends and base off of the leek then wash thoroughly to remove any dirt. Cut the leeks into 1.5cm-thick rounds.

Heat the butter and oil in a large frying pan over a medium heat. Add the leeks and cook, stirring regularly, for 8–10 minutes until softened.

Cut the cauliflower into florets, halving or quartering any larger pieces. Roughly chop the stem.

Add the cauliflower, garlic, thyme, salt and pepper to the pan and stir. Cook for 2–3 minutes then add the wine, if using, or an equal quantity of water and simmer for a few minutes. Cover, reduce the heat to low and cook for 10 minutes to allow the cauliflower to soften slightly.

Cheese sauce: In a large pot, melt the butter over a low-medium heat. Add the rosemary and cook for 2 minutes. Add the flour and, using a wooden spoon, stir to incorporate, then cook for 2 minutes. Pour in one-quarter of the milk and use a whisk to stir to create a smooth paste. Add one-third of the remaining milk and whisk again. Add the remaining milk, mustard, nutmeg, bay leaf and pepper and cook for 10–13 minutes, stirring often, until the sauce has thickened.

Once the sauce has thickened, remove from the heat and stir in the spinach, parsley, Mainland Grated Mozzarella and 1¼ cups of the Mainland Grated Tasty. Taste the sauce and season with sea salt. Remove the bay leaf.

To assemble: Lay a lasagne sheet in the base of the roasting dish. Take one-third of the leek and cauliflower mixture and scatter it evenly over the base. Spoon over a quarter of the cheese sauce and spread out evenly. Repeat the layers two more times until you have three layers. Top with the final lasagne sheet and smear over the remaining cheese sauce. Top with remaining ¼ cup Mainland Grated Tasty and a little extra pepper.

Bake for 40 minutes or until golden and bubbling. Allow the lasagne to sit for 10 minutes before serving.