Preheat oven to 220C (or 200C fan assisted).

Finely chop the garlic and onion. Wash the leek and cut it into thin half moons. Crumble the ricotta into a small bowl.

Heat a drizzle of olive oil in a saute pan over medium-high heat. Saute the onion, leek, and garlic for 4-6 minutes. Season with salt and pepper.

Set aside 30 g of spinach per person, then add the rest to the saute pan, cooking for 2-3 more minutes until wilted. Deglaze with 1/2 tsp white wine vinegar per person.

Melt butter in a saucepan over medium-high heat, add flour and whisk for 1 minute to make a roux.

Gradually add milk to make a homogeneous sauce, bring to boil and cook for 1 more minute.

Off the heat, add nutmeg and 1/2 tbsp of pecorino per person, and season. Stir in mustard if you like a small kick.

Grease a baking dish with olive oil. Cut lasagne sheets to fit.

Layer bechamel, lasagne, veggies, salmon, and ricotta in the dish. Repeat layers ending with bechamel and remaining pecorino.

Bake for 25-40 minutes until the top is golden and the lasagne is set. Let rest for 10 minutes before serving to firm up the layers.

Crush hazelnuts and cut semi dried tomatoes.

Mix mustard, olive oil, and black balsamic vinegar for vinaigrette in a salad bowl.

Just before serving, add semi dried tomatoes and reserved spinach to vinaigrette.

Serve warm slices of lasagne with a big scoop of the salad on the side.