Lasagne

Discover our authentic Italian lasagne recipe to prepare a mouth-watering dish that's also lactose-free. Learn how to make it and the ingredients you need.

Ingredients

For the White Sauce
Arla Lactofree Spreadable
25 g
Plain Flour
35 g
Arla Lactofree Dairy Drink (Hot)
400 ml
Sea Salt
1 tsp
For the Lasagne
Baby Spinach Leaves
250 g
Medium Sized Leeks
2
Small Onions
4
Garlic (Finely Chopped)
3 Cloves
Thyme Leaves
1 tsp
White Wine
200 ml
Arla Lactofree Spreadable
50 g
Course Sea Salt
2 Pinches
Mild Pepper
12
Arla Lactofree Mild Cheddar
35 g
Tarragon, Chervil & Rosemary
2 tsp
Courgettes
4

Method

Step 1
  • Place a large shallow pan onto a low to medium heat and add the butter. Once melted add the sliced leeks, ½ the salt and pepper, cover with a lid and cook for 2-3 minutes making sure not to colour the leeks.
Step 2
  • Add the shallots, garlic, a tsp of thyme leaves, cook for 2-3 minutes making sure not to colour the vegetables.
Step 3
  • Then add the white wine and reduce till the pan is dry. Add the white sauce and bring to a simmer then remove from the heat and add the spinach leaves. Stir until it has cooked down then add the fresh chopped herbs, cheese and remaining seasoning.
Step 4
  • Take the courgettes and slice them very thinly on a mandolin (approx 1mm thick). Brush a large flat tray with 2 inch deep sides with a little olive oil.
Step 5
  • Then lay the pasta along the bottom of the tray, followed by a quarter of the courgettes. Season with a little course sea salt and milled pepper, then lay on the spinach filling. Repeat this step another 2 times, making sure to season each layer.
Step 6.
  • Finish with a layer of courgette and then cover in the grated cheese and dried rosemary. Place into the oven at 180c for 20 minutes. Serve instantly.
 
Enjoy!

WHAT PEOPLE SAY

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"I love the texture of the Arla Whip and
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Slide 5

Smart Slider 3 is the best slider that i’ve tried so far. There’s so many useful functions and easy to understand how to use it.

"My favorite product is the Arla Salted Butter.
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