For the White Sauce
- 25 g Arla Lactofree Spreadable
- 35 g Plain Flour
- 400 ml Arla Lactofree Dairy Drink (Hot)
- 1 tsp Sea Salt
For the Lasagne
- 250 g Baby Spinach Leaves
- 2 Medium Sized Leeks
- 4 Small Onions
- 3 Cloves Garlic (Finely Chopped)
- 1 tsp Thyme Leaves
- 200 ml White Wine
- 50 g Arla Lactofree Spreadable
- 2 Pinches Course Sea Salt
- 12 Mild Pepper
- 35 g Arla Lactofree Mild Cheddar
- 2 tsp Tarragon, Chervil & Rosemary
- 4 Courgettes
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.
Add the shallots, garlic, a tsp of thyme leaves, cook for 2-3 minutes making sure not to colour the vegetables.
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.
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.
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.
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.