Wheat-free Spinach and Mozzarella Lasagne

Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a large baking dish.

For the sauce: place the milk, butter, cornflour and bay leaf in a pan and whisk over a medium heat to simmering point. Reduce the heat and simmer very gently for 5 minutes.

Stir in 50g of the parmesan, then remove from the heat, discard the bay leaf and cover the surface directly with clingilm to prevent a skin forming.

For the lasagne: heat the butter in a large pan, then add the spinach leaves, , sprinkling with a little salt. Cover and cook over a medium heat for about 2 minutes, until wilted. Drain well, then squeeze out in your hands to remove the liquid.

Chop the spinach finely, then put into a bowl. Add the ricotta, 150ml|5 fl oz of the sauce and season to taste with salt, pepper and nutmeg. Mix thoroughly, then stir in half the mozarella.

Spread 1/4 of the sauce into the bottom of the baking dish and1/3 of the spinach mixture on top.

Place sheets of pasta on top - tearing to fit if necessary. Repeat the process, this time adding 1/3 of the grated mozzarella, then the lasagne sheets. Repeat again, finishing with a layer of pasta, the remaining sauce and the remaining parmesan and mozzarella.