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Heat olive oil in a large oven-safe pan over medium heat. Add sausage and cook until golden and browned.
Add leek, garlic and sage and cook until softened and fragrant.
Stir through zucchini and cook for a few minutes until tender.
Pour in vegetable stock, Creamy One-Pot Recipe Base, cream, dijon mustard and pepper. Stir to combine.
Break lasagne sheets into pieces and stir them through the sauce, ensuring they are submerged in liquid.
Simmer over medium heat for 8–10 minutes until pasta begins to soften. Add a splash of water if the mixture becomes too thick.
Remove from heat, sprinkle over parmesan and transfer to a preheated oven at 180°C for 15 minutes.
Finish under the grill for a few minutes until golden and bubbling.