Instructions:

1. Spinach Pasta: Blend 250g blanched spinach and mix with 2 large eggs into the well of 500g OO flour and 1/2 tsp salt. Knead for 8-10 mins, then let rest for 30 mins at room temperature covered in clingfilm.
   

2. Leek Filling: Sauté 6 chopped garlic cloves, 2 diced onions, and 4 celery sticks. Add 500g sliced leeks, cook until softened. Stir in 1 tbsp Lea & Perrins, 1/2 tbsp rosemary/thyme, and 2 tbsp plain flour. Add 400ml stock, simmer for 5 mins. *Optional, add 150ml wine white before the flour and simmer for a couple of minutes before continuing the recipe.
   

3. Cheese Sauce: Melt 2 tbsp butter, add 2 tbsp flour, cook until golden. Gradually whisk in 250ml milk until smooth. Add 165g cream cheese, 400g grated mature cheddar, 1 tbsp Dijon mustard, salt, and pepper. Set aside.
   

4. Assembly: Roll out the spinach pasta into sheets. Ensure these are nice and thin, a pasta machine will be best for this. Drop the sheets into hot water for a minute then gentle remove and lay on a tray, Layer pasta sheets, leek filling, and cheese sauce and extra grated cheese in a baking dish. Repeat layers 3-4 times. Sprinkle with extra grated cheddar.
   

5. Bake: Preheat oven to 180°C (350°F). Bake lasagne for 20-25 mins until golden and bubbly. Let cool slightly before serving.