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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.

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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



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.


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