Deluxe Pumpkin, Leek & Creamy Feta Lasagne

• Meanwhile, 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, then 
season with salt and pepper. 

• Slice fresh lasagne sheets in half widthways.
• Spoon roughly a third 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 feta.
• Pour over another third of the sugo and half the 
white sauce. Top with a lasagne sheet. Repeat 
with remaining pumpkin, feta and 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 (see ingredients) and a drizzle of 
vinegar and olive oil. Season to taste.