Low-calorie cooking spray
8 baby leeks, sliced
12 baby courgettes, halved lengthways
400g asparagus tips
300g podded broad beans
200g fresh or frozen peas
2 garlic cloves, crushed
1 tsp dried oregano
200ml vegetable stock
250g pack dried lasagne sheets
4 level tbsp grated fresh Parmesan (or vegetarian alternative)
Crisp lettuce leaves, to serve
For the pesto sauce:
500g fat-free natural Greek-style yogurt
3 large eggs
1 tsp grated nutmeg
100g fresh basil, finely chopped
2 garlic cloves, crushed
1 tsp dried red chilli flakes (optional)
1 Preheat your oven to 200°C/fan 180°C/gas 6. Spray a non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Add the leeks, courgettes, asparagus, beans and peas and stir-fry for 5-6 minutes. Stir in the garlic, oregano and stock, and season. Bring to the boil, cook for 2-3 minutes, then remove from the heat and set aside.
2 Put all the pesto-sauce ingredients (chilli flakes optional) into a food processor and whizz until smooth. Season and set aside.
3 Lightly spray a medium ovenproof dish with low-calorie cooking spray. Spread a little of the pesto sauce over the base of the dish, and cover with a third of the lasagne sheets. Spoon half the vegetable mixture over the top, then spoon over a third of the remaining pesto sauce. Cover with half the remaining lasagne sheets, then add the remaining vegetables. Spoon over half the remaining pesto sauce, then top with a final layer of lasagne sheets and the rest of the pesto sauce.
4 Evenly scatter over the Parmesan and bake for 30 minutes, or until golden. Add freshly ground black pepper and divide between 4 plates. Serve with the salad leaves.