A pleasure to prepare, this unusual white lasagne has wonderful, complex flavor and a delightfully creamy texture. In France and Spain, lasagne is often made with bechamel (a silky white sauce) instead of tomato sauce. Combined with spinach and a balance of creamy and pungent cheeses, the bechamel binds the flavors and textures gracefully. In this contemporary version of the French classic, goat, blue, and feta cheeses—or your own choice of cheeses—are melted into the sauce to evenly distribute the tangy flavors throughout every luscious bite. You can assemble this dish up to a day ahead, and with a quick bake in the oven, it's ready. Perfect for entertaining along with an antipasto, and surprisingly, it is equally tasty the next day.