Creamy Fennel & Leek Lasagna

• Heat a drizzle of olive oil in a frying pan over medium-high heat.
• Fry the fennel, leek and onion for 6 - 8 minutes.
• Add the garlic and fry for 1 more minute.
• Take the pan off the heat and set aside.

• Melt the butter in a large saucepan over medium-high heat.
• Stir in the flour, then pour in a third of the stock and whisk continuously to incorporate.
• Repeat twice more with the rest of the stock so as to make a smooth sauce. 
• Bring to a boil and allow to thicken and reduce for 1 - 2 minutes.

• Stir in the vegetables, the oregano, the Italian seasoning, the cream and a third of the cheese.
• Cook gently for 2 - 3 minutes, seasoning to taste with salt and pepper.
• In the meantime, chop the basil.
• Grease an oven dish with butter or olive oil. Cut the lasagne sheets as necessary according to the size of the oven dish.

• Transfer a shallow layer of sauce to the oven dish.
• Top with some of the lasagne sheets and press down, then top with another layer of sauce.
• Repeat until you have used up all of the sauce, being sure to finish with a layer of sauce on top (see Tip).
• Scatter over the rest of the cheese.

Tip: if you have extra lasagne sheets, keep them in the fridge to use another time.