Creamy Double Cheese Sausage Lasagne

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the sausage meat and fry until browned, 5-6 mins. Use a spoon to break up the meat as it cooks, then drain and discard any excess fat. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausage meat is cooked when no longer pink in the middle.

Remove from the heat once cooked and set aside.

While everything cooks, grate the Cheddar cheese. Peel and grate the garlic (or use a garlic press).

Once the leek has softened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

When the veg is cooked, add the leek, spinach and creme fraiche to a blender and blend until completely smooth.

Meanwhile, give the saucepan a quick wipe, then return to a medium-high heat. Add in the butter (see pantry for amount). Once melted, stir in the garlic and fry until fragrant, 30 secs.

Stir the flour (see pantry for amount) into the garlic butter. Cook until it forms a paste, 1-2 mins - you've made a roux!

Pour the water for the sauce (see pantry for amount) into the roux a little at a time, followed by chicken stock paste. Bring to the boil, stir and simmer until thickened, 1-2 mins.

Once blended, stir in the creamy leek sauce, cooked sausage meat and hard Italian style cheese until the cheese has melted.

Season with salt and pepper if needed. Add a splash of water if it's a little too thick.

In an appropriately sized ovenproof dish, spread a quarter of the creamy sausage sauce in a thin layer. Cover with a third of the lasagna sheets in an even layer. 

Repeat until you have 3 layers of sauce and 3 layers of lasagne sheets, then drizzle over the remaining sauce all over the top. You should have 3 layers of lasagne sheets and 4 layers of sauce. Sprinkle the Cheddar cheese over the top.

Add to the middle shelf of the oven and bake until golden and bubbling, 25-35 mins.