saucepan, 2lt/4pt oven dish, jug and mixing bowl

Cheese Sauce
700ml milk
3 tbsp FREEE Cornflour
75g cheddar, grated
salt and pepper

Spinach Layer
250g cooked spinach
100g ricotta
75g grated parmesan
¼ tsp grated nutmeg
salt and pepper

Lasagne
125g FREEE Maize and Rice Lasagne
25g pine nuts
butter, for oven dish

180°C, Fan 160°C, 350°F, Gas 4

Cheese Sauce

1. Measure the milk into a jug then pour it into a saucepan leaving 100ml milk in the jug.
2. Add the cornflour to the jug and stir to make a smooth paste.
3. Heat the milk in the saucepan over a medium heat.
4. Just before the milk boils, remove the pan from the heat and stir half into the prepared cornflour mixture.
5. Immediately pour everything back into the pan.
6. Cook over a medium heat, stirring as the milk bubbles and thickens into a smooth, light sauce.
7. Remove the pan from the heat, add the grated cheese, season with salt and pepper, and stir to combine.

Spinach Filling

1. Put the cooked spinach into a mixing bowl.
2. Add the ricotta, parmesan and nutmeg, season with salt and pepper and stir to combine.

Three Cheese Spinach Lasagne

1. Pre-heat the oven.
2. Rub some butter generously around the inside of a 2lt/4pt oven dish.
3. Divide the dry pasta into three piles.
4. Spread one pile of lasagne over the bottom of the dish.
5. Spoon half of the spinach filling into the dish, spreading it out over the dry pasta.
6. Pour a third of the cheese sauce evenly over the spinach.
7. Lay the second pile of lasagne over the cheese sauce.
8. Tip the remaining spinach onto the pasta and spread it out to the edges.
9. Pour another third of the cheese sauce evenly over the spinach.
10. Spread out the final pile of lasagne over this layer.
11. Pour on the remaining cheese sauce and spreading it to cover all of the pasta.
12. Scatter the pine nuts over the top.
13. Bake for 55-60 minutes.
14. Allow to stand for 5 minutes before serving.