1

Heat 1 tsp oil in a large pan over a medium heat. Cook the leeks, stirring, for 6-7 minutes until softened. Add the garlic and thyme and stir for 1 minute more. Transfer to a large bowl.

2

Heat 1 tsp oil in the same pan over a high heat. Add half the mushrooms and cook for 3-4 minutes until tender. Transfer to the bowl with the leeks. Repeat with another 1 tsp oil and the remaining mushrooms. Drain any excess moisture from the mushrooms.

3

Heat the remaining oil in a pan over a medium-high heat. Add the kale and cook in 2 batches for 3-4 minutes until wilted. Add the almonds and toss to combine.

4

In a bowl, combine the ricotta, chives, grated cheese and egg. Season to taste.

5

Preheat the oven to 180°C, fan 160°C, gas mark 4. Cut each lasagne sheet into 4 and cook, in batches, in a large pan of salted boiling water for 1-2 minutes (don’t stir, or they will break). Drain carefully.

6

Mist 2 baking trays with cooking spray. Place 4 lasagne pieces on each tray. Divide one-third of the ricotta mixture between all 8 pieces. Use half of the mushrooms and kale to top. Repeat with another layer of lasagne, another third of ricotta, and the remaining mushrooms and kale. Finish with a final layer of lasagne and the remaining ricotta. Top with the tomatoes and bake for 5-10 minutes. Garnish with the rocket and serve.