Begin by preparing the aligot. Place the diced potatoes into a pot of cold, salted water and bring up to a boil. Cook until the potatoes are fork tender – this should take around 15 minutes

Drain the potatoes and return them to the pot, then mash them until smooth

Over a low heat, gradually add the butter to the potatoes whilst stirring

Warm the milk in a separate pan and gradually add it into the potato mix, stirring until fully incorporated

Stir in the grated mozzarella and Gruyère cheese. Keep stirring until the mix is smooth, elastic and stretchy. Season with salt and pepper to taste

Next, mix together the 00 pasta flour with the eggs until well combined

Tip onto a lightly floured surface and knead well for around 10 minutes until smooth and elastic

Wrap in cling film and leave to chill for 30 minutes in the fridge, before rolling out into thin sheets using a pasta machine

Slice the lasagne sheets into equal sizes then set aside until assembly

Heat the olive oil in a large pan over medium heat, then add in the garlic and sauté for around a minute or so

Add the spinach to the pan and cook until wilted, then season with salt and pepper to taste

Preheat the oven to 180°C fan

Spread a thin layer of aligot on the bottom of a 20 cm square baking dish

Place a layer of lasagne sheets over the aligot, then spread a layer of aligot over the lasagne sheets followed by a layer of spinach. Sprinkle some crumbled Roquefort over the top

Repeat the layering process (lasagne sheets, aligot, spinach, Roquefort) until you have used up all of the ingredients, finishing with a layer of aligot on top

Sprinkle over the Gruyère to finish

Cover the lasagne with tin foil, then bake for 25 minutes

Remove the foil and bake for an additional 10–15 minutes, or until the top is golden and bubbly

To serve, remove the lasagne from the oven and leave to cool for 5–10 minutes before slicing and serving