Ingredients

• 2 tablespoons olive oil
• 1 large leek, thinly sliced
• 500g lean pork mince
• 3 cloves garlic, crushed
• 1 teaspoon dried oregano leaves
• 400g can chopped tomatoes
• 3 tablespoons tomato paste
• 2 zucchini, grated
• 1 carrot, grated
• 100g baby spinach leaves
• 400g can lentils, rinsed & drained
• 6 (250g) fresh lasagne sheets, trimmed to fit
• Small basil leaves, to serve

Bechamel

• 40g butter
• 1 1 /2 tablespoons plain flour
• 560 ml (2 1/4 cups) milk
• Pinch nutmeg
• 175g (1 3/4 cups) grated 4 melt cheese

Method

• Step 1 Preheat oven to 180C/160C fan-forced. Grease a 5cm x 21cm x 31cm baking dish. Heat oil in a large heavy-based pan over medium-high heat. Add leek. Cook, stirring, for 2 to 3 minutes or until just softening. Add pork mince. Cook, breaking up any lumps with a wooden spoon, for 3 to 4 minutes or until mince is browned.
• Step 2 Add garlic, oregano, tomatoes and paste. Cook for 3 minutes. Stir through zucchini and carrot. Cook for 1 minute. Add spinach leaves and stir until wilted. Stir through lentils. Season well and remove from heat.
• Step 3 To make Bechamel, melt butter in a medium saucepan over medium heat. Add flour. Cook, stirring, for 1 minute. Remove pan from the stove. Whisk in milk until smooth. Return pan to heat, whisk until sauce boils and thickens. Remove from heat. Add nutmeg and 1/2 cup cheese. Season with salt and pepper.
• Step 4 To assemble lasagne, spread 1/3 of the pork mixture over the base of the prepared dish. Top with 2 of the trimmed lasagne sheets in a single layer. Add half of the remaining pork mixture. Top with 2 more trimmed lasagne sheets in a single layer. Repeat with the remaining pork mixture and lasagne sheets.
• Step 5 Pour Bechamel sauce over the lasagne. Sprinkle over remaining cheese. Bake for 45 to 50 minutes or until golden and cheese is bubbling. Top with basil leaves. Serve.