Preheat your oven to 180 degrees F. Prepare the mince layer for lasagne. In a few sprays of oil, fry the onion, pepper, and garlic for a few minutes.

Cook the minced beef and beef stock cube until browned, then combine the tomatoes and oregano with a pinch of salt and pepper.

Let it simmer and bubble until the meat has been reduced down to a thick mince. In the meantime, prepare the middle layer – the first step is to wash your spinach; don’t dry it too vigorously.

With just a little water, stir your spinach and chopped courgette together in a pan over medium heat, and wilt them down. After the spinach has wilted, drain out as much liquid as possible.

Squeeze the spinach as much as you can – put it on a chopping board, put another chopping board over it, and squeeze away all the moisture! Once the spinach has been cooked, finely chop it and add back to the pan together with the ricotta and nutmeg, stirring until the ricotta is melted and the spinach is combined, then set aside.

Add half of the mince mixture to the deep dish, then top with a wrap, then spinach and ricotta, then another wrap, followed by the remaining mince, and another wrap.

To make the white sauce, pop your Philadelphia into a pan and combine it with the mustard. Add a splash of milk if it becomes too thick.

Put the sauce on top, add the halved cherry tomatoes, and grated some extra cheese if you want it. It takes 40 minutes to cook, and then you can eat it!