[Veg Surcharge] NZ Roast Pumpkin & Creamy Feta Lasagne

• Meanwhile, thinly slice leek. Pick thyme leaves (see ingredients). • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 4-5 minutes. • Add the butter and plain flour and cook, stirring, until a thin paste forms, 1 minute. • Remove pan from heat, then slowly whisk in the milk and cream (see ingredients). Stir until smooth. • Stir through grated Parmesan cheese and thyme leaves, then season with salt and pepper.

• Slice fresh lasagne sheet in half widthways. • Spoon roughly 1/3 of the tomato sugo into a medium baking dish, then top with a fresh lasagne sheet. Top with 1/2 the pumpkin and crumble over 1/2 the cow's milk feta. • Pour over 1/3 of sugo and white sauce. Repeat with remaining filling and lasagne sheets. • Finish with a final lasagne sheet, then pour over the remaining white sauce.

• Bake lasagne until filling is bubbling and top is golden brown, 20-25 minutes.

• Just before serving, in a large bowl combine rocket leaves, a drizzle of vinegar and olive oil. Season to taste.