Slice the leeks, onion, and garlic and place them in a large nonstick pan. Sauté for roughly 6 minutes to savor their tantalizing flavor.

Subsequently, toss the spinach into the pan and sauté for an additional 3-4 minutes until its texture becomes limp.

Finish off by adding salt and pepper, give everything a good stir, then set the mixture aside.

Generously coat a large, deep baking tray with olive oil.

Place one layer of lasagna in your baking tray, allowing the edges to overlap if needed.

Evenly layer half of the spinach mixture over the lasagna, making sure it covers all of them.

Cut the tomatoes into thin slices, then place them artfully atop the spinach mixture for a visually appealing layer.

Mince the dill finely, then sprinkle half of it across the tomatoes.

Generously coat the dish with thyme and Italian seasoning for a delicious flavor.

Infuse your dish with a burst of citrusy flavor by grating one and a half limes and sprinkling their zest generously over it!

For the perfect finishing touch, scatter some crumbled feta over the dish.

To complete your lasagne, repeat steps 5 through 11 to assemble one more layer of spinach and all the remaining ingredients.

Once everything is covered, finish the dish off with a generous layer of freshly grated cheddar cheese.

Cover the tray with aluminum foil and bake in a preheated oven at 180ºC (356ºF) for 45 minutes. Then, remove the aluminum foil and continue to cook it for an additional 15 minutes.