Roast Pumpkin & Creamy Feta Lasagne

• Meanwhile, pick thyme leaves (see ingredients).
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook sliced 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 sheets in half widthways.
• Spoon roughly 1/3 of the tomato sugo into a baking dish, then top with a fresh lasagne sheet. Top with half the pumpkin and crumble over half the cow's milk feta.
• Pour over 1/3 of the sugo and half the white sauce. Top with a lasagne sheet. Repeat with remaining pumpkin, feta and the remaining sugo. 
• 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.