CHEESY ZUCCHINI AND LEEK LASAGNE

Serves 6, prep 25 mins, cook 50 mins

WHAT YOU NEED

2 tbsp olive oil 2 leeks, trimmed, halved lengthways, thinly sliced 750g zucchini, thinly sliced 3 cloves garlic, crushed 250g packet dried instant lasagne sheets Cracked black pepper, to serve

BECHAMEL SAUCE

75g butter, chopped 1⁄₃ cup plain flour 3½ cups milk 1 tbsp Dijon mustard 2 cups grated Tasty cheese

1 Grease a large, rectangular ovenproof dish

2 Heat (10-cup capacity). oil in a large, non-stick frying pan over a medium heat. Add leeks. Cook, stirring occasionally, for about 5 minutes, or until soft. Add zucchini and garlic. Cook, stirring, for about 5 minutes, or until zucchini

3 To is tender. Remove. make sauce, melt butter in a large saucepan over a medium heat until bubbling. Add flour. Cook, stirring, for 2 minutes. Remove from heat. Gradually whisk in milk. Whisk in mustard. Return to heat. Cook, stirring until sauce boils and thickens. Stir in 1½ cups

4 To of the cheese. Season with salt and pepper. assemble, arrange one third of the pasta sheets, slightly overlapping, over base of prepared dish. Top with one-third of the zucchini mixture. Spread evenly. Pour over 11⁄₃ cups of the cheese sauce. Repeat layering with pasta sheets, zucchini mixture and sauce. Cover

5 Cook tightly with greased foil. in a hot oven (200°C) for 30 minutes. Remove from oven. Discard foil. Sprinkle over remaining cheese.

6 Cook Return to oven. for a further 20 minutes, or until golden brown. Remove from oven. Stand for 30 minutes before serving with cracked black pepper.