Method

1. Preheat your oven to 220/200 (fan oven) degrees celsius or gas mark 7.

2. Wash your leeks and courgettes, peel your shallots, then top/tail and
   finely slice all separately. Grate your garlic cloves.

3. Heat a large wide-based pan (preferably with a lid) with a drizzle of olive
   oil on a medium-low heat. When hot, add the leeks with some salt and
   pepper and keep covered for 7 mins or until softened.

4. In the meantime, prepare your béchamel sauce. In a milk/small saucepan, melt 60g of butter with a crumbled stock cube over a medium heat. When melted, add 60g of flour and stir until a sandy paste forms. Then, gradually add 800ml of semi skimmed milk and whisk until a smooth and thick sauce remains. At the end, add a twist of salt and pepper, then mix in your mustard tablespoon(s).

5. Returning to your leeks, once softened, add the prepared courgette,
   garlic and shallots and cook for a further 4-5mins, adding a splash of olive oil and stirring when necessary.

6. While the vegetables cook through, grate the cheddar cheese and crumble the Caerphilly cheese. Stir the Caerphilly through the vegetable mix when all are softened.

7. Use a ladle to layer 1/3 of the Caerphilly/vegetable mix on the bottom of
   an oven proof/lasagne dish, then top with 1/3 of the lasagne sheets and
   1/3 of the béchamel sauce on top of this. Repeat this entire step twice.

8. Top the last layer with grated cheese and cook in the oven for 30-35
   mins until the pasta is cooked.

9. Leave to stand for a few minutes before serving to allow the top to crisp.

*I am a vegetarian, so usually enjoy the recipe as above. But to add bacon (as rarebit is often served), you could pop through chopped rashers when you add the courgettes to cook. Or if you want the full ‘rarebit effect’ you could pop some grilled bacon slices to grill on the top of your lasagne. Other seasoning/toppings I enjoy are a sprinkle of dill, or some crispy onions. But get creative and put your own twist, that’s half the fun of a
fusion dish.