Veggie Lasagne | Bertolli Olive Oil

Ingredients

• Bertolli Originale Extra Virgin Olive Oil
• 1 small butternut pumpkin, peeled, seeds discarded
• 1 small eggplant, thinly sliced
• 3 store-bought, fresh lasagne sheets
• 6 Tuscan kale leaves, thick stems removed
• ½ bunch English spinach, leaves picked
• ½ cup store-bought, grilled capsicum
• 1 cup grated mozzarella cheese
• 1 cup shaved parmesan cheese
• Oregano leaves
• Sea salt and freshly cracked black pepper
• 2 tbsp Bertolli Originale Extra Virgin Olive Oil
• 2 leeks, white section only, thinly sliced
• 2 cloves garlic, crushed
• 1 tbsp tomato paste
• 2 x 400g tins crushed tomatoes
• 50ml Bertolli Originale Extra Virgin Olive Oil
• 50g plain flour
• 500ml milk, gently warmed
• ½ cup shaved parmesan cheese