Lasagne

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.

Instructions

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!

Ingredients

For the White Sauce
Spreadable
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
2
Pearl onions
4
Garlic cloves (Finely Chopped)
3
Thyme Leaves
1 tsp
White wine
200 ml
Spreadable
50 g
Course Sea salt
2 pinches
Mild Pepper
12
Mild Cheddar
35 g
Tarragon, Chervil & rosemary
2 tsp
Courgettes
4
See the recipe, tips, inspiration and many more recipes at Arlafoods.co.uk See the recipe, tips, inspiration and many more recipes at Arlafoods.co.uk