Preheat the oven to 180℃.

Start by removing the casing of the pork sausages. Add the sausages to an oven safe pot/deep pan with olive oil, on medium-high heat. Use your spatula to break the pork sausage meat to be more mince like. Cook the sausages until they have a nice light crust.

Whilst the pork sausages are cooking, prepare the aromatics. Peel the outer layer, and cut both the onion and leek in half. Thinly slice the onion and leek - or to your preferred thickness. Peel and chop/crush the garlic.

Remove sausage meat from the pot, keeping the fat that has rendered out. Add the onion to the pot, leave to saute for a moment until they begin to turn translucent. Then add the garlic, leek, and butter. Let the aromatics saute in the butter on medium-low until nicely caramelised.

Add the flour to the aromatics and butter, stir until it thickens the ingredients. Cook for a minute or so, to rid the floury taste.

Slowly pour the milk into the pot, stirring constantly. Do this in about half cup increments, until there is a smooth consistency.

Add the parmesan cheese, garlic powder, chicken powder, italian herbs, and onion powder - along with a dash of salt and pepper if you would like. Stir until the cheese is melted.

Once the sauce is finished, place the spinach in and leave for a minute to begin wilting.

Return the pork sausage to the sauce, along with any juices that may have been released. Then fold in the lasagna pasta/noodles. If not using an oven safe pot, transfer the pork and leek lasagna to an oven safe dish now.

Slice the fresh mozzarella into half moon slices. Position the mozzarella across the top of the pork and leek lasagna. Add an extra sprinkle of parmesan cheese if you’d like as well.

Place the dish into the oven for 30 minutes, until the cheese topping is golden and bubbly. Serve and enjoy!