Chop the leeks, onion and garlic, add them to a large nonstick pan add sauté them for about 6 minutes.

Continue by adding the spinach to the pan and sauté for 3-4 more minutes until the spinach is limp.

Finally, add the salt and pepper, mix well and set aside.

Brush a large deep baking tray with olive oil.

Arrange one layer of lasagna (edges may overlap depending on the size of your baking tray).

Add half of the spinach mixture over the lasagna and spread it so it covers them all.

Slice the tomatoes vertically and create another layer over the spinach mixture.

Finely chop the dill and spread half of it over the tomatoes.

Sprinkle thyme and Italian seasoning all over.

Grate one and a half lime and sprinkle its zest all over.

Finally, sprinkle a handful of crumbled feta.

Repeat steps 5 through 11 to create one more layer of lasagne, spinach and the rest of the ingredients.

For the final layer, sprinkle enough grated cheddar cheese to cover everything.

Cover the tray with aluminium foil and bake in a preheated oven at 180ºC (356ºF) for 45 minutes and then remove the aluminium foil and bake it for another 15 minutes.