Mince the garlic and leeks, and grate the zucchini.
3
Add olive oil to a frying pan, and fry garlic and leeks until golden. Add spinach, zucchini, lemon juice and dill and let simmer for a couple of minutes.
4
Make the béchamel sauce by melting the butter to a saucepan. Add gluten-free flour and nutmeg. Stir well. Add milk little by little, and bring to a boil while stirring constantly until the sauce thickens. Add grated parmesan and salt and pepper to taste.
5
Add some of the spinach to a small ovenproof dish. Cover with gluten-free lasagna sheets, top with cheese and then repeat until you have used up all the lasagna sheets and the spinach.
6
Top the lasagna dish with the béchamel sauce and cover with cheese. Bake in the oven for 25-30 minutes.
