Extra Cheesy Leek and Bacon Lasagne

Ingredients:

• 1 tablespoon olive oil
• 3 medium leeks, sliced
• 250 grams rashers streaky bacon or pancetta
• 1 knob butter
• 200 grams mushrooms, sliced
• 300 grams spinach
• 150 grams green beans, trimmed and cut into 3cm lengths
• 8 sheets dried egg lasagne
• 125 grams mozzarella, torn
• For the sauce
• 50 grams butter
• 50 grams plain flour
• 750 milliliters milk
• 2 teaspoons mustard (English)
• 100 grams cheddar, grated

Directions:

1. Heat oven to Mark 3/170°C. Heat the oil in a large pan. Add the leeks and fry on a medium heat for 5 mins, then add the bacon and fry for 3-4 mins until crispy and golden. Remove from the pan and set aside.

2. Add a knob of butter to the pan and fry the mushrooms on a medium high heat for 2-3 mins until golden. Add the spinach and cook for2-3 mins until wilted. Return the leeks and bacon to the pan and toss together with the greenbeans to mix. Season with pepper and remove from heat.

3. For the cheesesauce, melt the butter in a large pan, then stir in the flour and cook for 2-3 mins on a low heat stirring all the time. Gradually pour in the milk, stirring after each addition until smooth. Add the mustard and stir for 2-3 mins until it begins to thicken. Add the Cheddar, stir well and season.

4. Spoon a third of the bacon and veg mix into a 1.5-litre ovenproof dish, top with a layer of lasagne sheets and pour over a third of the sauce. Repeat twice, finishing with a layer of sauce. Arrange the mozzarella on top and season with pepper. Put the dish on a baking tray and bake for 25-30 mins until bubbling and cooked through.

(Serves 6)