Oven: 190°C / 375° F / Gas Mark 5 / Fan Oven: 170°C, pre-heated.

To make the sauce:

Melt the butter in a deep frying pan over a medium heat on the hob, add the chopped onion and garlic and fry until softened.

Add the sliced fresh mushrooms and continue to cook for 3-4 minutes.

Remove the soaked porcini mushrooms from the liquid with a slotted spoon. Pass the liquor through a fine strainer to remove any grit, retaining the liquor for later.

Stir the soaked mushrooms into the frying pan.

Move the pan away from the heat, sprinkle over the flour and combine. Stir in the retained mushroom liquor, white wine, cream and nutmeg.

Return the pan to the heat and continue to cook over a low to medium heat, stirring until the sauce thickens.

Season to taste with salt and black pepper.

Add 3-4 large serving spoonfuls of sauce to the base of the Le Creuset Heritage Rectangular Dish followed by a horizontal row of 3 sheets of pasta.

Divide the spinach into three equal parts and the remaining sauce into 4.

Use one-third of the spinach to make a layer on top of the pasta sheets. Top with a quarter of the sauce and finish with a layer of 3 pasta sheets.

Repeat the process two more times.

Add the remaining quarter of sauce on top of the final pasta layer and sprinkle over the grated parmesan cheese.

Bake for 35-40 minutes until brown and bubbling.

Serve with a dusting of freshly chopped parsley and some warm crusty bread.

To wilt the spinach, place in a covered bowl and microwave at 800w for 1½ minutes. Alternatively, steam for 2 minutes. Drain off the liquid and lightly season with salt and pepper.

To reconstitute the dried porcini mushrooms, pour over the boiling water and soak for 30 minutes.