• Preheat the oven to 180˚C fan / 200℃ / 360˚F convection / 390℉.
• Lightly grease a 26cm x 18cm (10" x 7") baking dish.

Make the béchamel sauce:

• Gently melt the butter in a medium saucepan over a medium heat. As soon as it has melted, add the flour. Stir well to combine.
• Add the milk a little at a time and stir vigorously after each time.
• When you’ve added half the milk, use a balloon whisk to stir in the rest of the milk.
• Turn the heat down, add the bay leaf, pinch of nutmeg and cook for 5 minutes, stirring every so often. Season with black pepper.

Make the pesto:

• Put the sunflower seeds, grated cheese, baby spinach, basil and olive oil into a mini blender or hand blended and blend until smooth.

To assemble the lasagne:

• Spread 2 spoonfuls of béchamel sauce over the bottom of the baking dish.
• Lay 2½ sheets lasagne in an even layer over the sauce.
•  Spread ⅓ of the remaining béchamel sauce in an even layer over the pasta then ½ of the pesto.
• Top with 2½ sheets of pasta and repeat the last step (adding ⅓ white sauce and ½ pesto)
• Lay over the rest of the lasagne sheets then top with the remaining béchamel sauce.
• Sprinkle over grated parmesan and a little black pepper.
• Place into the oven and bake for 30 minutes, until golden.