Four Cheese Lasagne

Add the spinach to the pot and wilt — you may need to do this in batches. Once wilted, add lemon juice and zest, then transfer into a colander in the sink whilst you get on with the cheese sauce.

Grate your cheddar and half of the Parmesan. Crumble or tear your Gorgonzola. Then, melt butter in a saucepan and add the flour, cooking it out for 2 mins until it smells nutty. Gradually add in your milk, whisking constantly — this will ensure you get a nice smooth sauce.

Once all of the milk is added, add the bay leaf, mustard and a big pinch of nutmeg. Bubble away for 3-5 mins until thickened, then remove the bay leaf and add in your grated and crumbled cheese. Mix well over a low heat until all the cheese has melted, then taste and adjust seasoning with salt and pepper.

Time to assemble! Butter the baking dish. Ladle a couple of spoons of the cheese sauce into the dish and spread evenly. Add a layer of pasta sheets, cutting down if needed to fit snugly. Dot over some of the spinach mixture then continue layering with the cheese sauce and pasta sheets until everything is used up, ending with a layer of cheese sauce. This recipe makes a lasagne with 5 layers of pasta. Top with the mozzarella and grate over the remaining Parmesan. Put the dish onto a tray and bake for 30-40 mins, until golden and bubbly. Allow to cool for about 15 mins before serving.