1 small leek, trimmed and sliced
1 small garlic clove, peeled and sliced
65g frozen peas, thawed
1 small stick celery, sliced
Freshly ground black pepper
150ml white sauce made with – 150ml milk, 10g butter, 10g gluten free flour, pinch of mace, black pepper
250g frozen spinach, thawed and well drained
65g tasty cheese, cubed
4 sheets gluten free lasagne
15g colby cheese, grated
Heat the butter in a pan and add the leek, garlic, peas and celery. Fry for 5 minutes to soften the leeks. Season well. Make the white sauce by putting milk, flour, butter, mace and pepper in a saucepan and whisk over heat to boiling then simmer to thicken.
Set the oven to 180 Celsius. Grease an ovenproof dish, spoon half the leek mixture into the bottom, then add half the spinach and half the tasty cheese. Put two sheets of lasagne on top. Spoon over half the white sauce. Repeat layers, finishing with white sauce. Sprinkle the top with colby cheese, then bake for 45 minutes.