A delicious, light pasta-less lasagne. Leek plays the star role here instead of pasta, sandwiched between layers of rich, meaty sauce with the sweet, earthy flavour of beetroot and all topped off with a smooth béchamel sauce, cheddar, and feta cheese.
Many people will make their lasagne and only add béchamel on the very top. I personally prefer to have it distributed throughout, but if you like it on top only you can easily omit adding it on top of each meat sauce layer, and simply scale down the béchamel ingredients by half.