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.


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.


For the White Sauce
25 g
Plain flour
35 g
Milk (Hot)
400 ml
Sea salt
1 tsp
For the Lasagne
Pasta sheets
Baby spinach
250 g
Medium Sized leeks
Pearl onions
Garlic cloves (Finely Chopped)
Thyme Leaves
1 tsp
White wine
200 ml
50 g
Course Sea salt
2 pinches
Mild Pepper
Mild Cheddar
35 g
Tarragon, Chervil & rosemary
2 tsp