Preheat oven to 200°C.
Lightly peel the lower third of each asparagus spear and cut off the hard ends.
Cut the spears into pieces then blanch them in boiling water for 3 minutes and strain.
To make the bechamel sauce melt the margarine in a small pot then whisk in the flour and allow to lightly cook.
Whisk in the almond milk and cook until thickened then remove from the heat and season with salt, pepper and a pinch of nutmeg.
Heat oil in a pan and fry the baby marrows and leeks for 3 – 5 minutes then remove.
Add 400 ml water to the pan then stir in the contents of the sachet of KNORR Naturally Tasty Lasagne.
Stir in the spinach and cook for 1 minute.
Place some of the spinach sauce into the base of a baking dish and place three lasagne sheets on top.
Spread the remaining spinach sauce on top and add another 3 lasagne sheets.
Top with the asparagus, baby marrows and leeks and half of the bechamel sauce then top with tomato slices.
Finish off with the remaining three lasagne sheets and bake in the oven for 25 – 30 minutes covered for the first 15 minutes.