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B茅chamel Sauce

500ml milk

1 white onion, diced

50g butter

50 flour

25g Gruyere cheese, grated

Lasagne

300g spinach, wilted

1 tbsp Rapeseed or Olive oil

1 garlic clove, finely chopped

1 large leek, sliced

1 tsp thyme

40 ml dry white wine

150g (about 6-8) lasagne sheets

75g Gruyere cheese, grated

1. Preheat your oven to 200藲C/180藲 fan/Gas 6. Place the milk in a pan along with the onion and heat over a medium heat until steaming. Leave to infuse for 10 minutes. Meanwhile melt the butter in a pan then stir in the flour, cook for 1 minute. Pass the milk through a jug then, a little at a time; add to the flour mix stirring well between each addition. Add in the cheese at the end and stir until melted. Cover in cling film until needed.

2. Wilt the Spinach in the microwave or plunge under boiling water for a few seconds and rinse under cold water. Set aside.

3. Place a pan over a medium-low heat then add the oil, garlic, leek and thyme. Saut茅 for 5 minutes or until very soft. Throw in the white wine and cook until it has almost completely evaporated. Taste and season to adjust.

4. In a large oven-proof dish make 2 layers of; the leek mixture, the spinach, lasagne sheets and top with a layer of sauce. Sprinkle the Gruyere all over the top and bake in the top half of the oven for 20 minutes.