Recipe Club

Spinach and Soft White Cheese Lasagne

• Posted In Main Meals
• Cooking time: 45 mins
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Katja Plasse’s mouth watering Spinach Lasagne oozes with the new Lactofree soft white cheese and the lovely golden crunchy top is all down to Lactofree semi hard cheese. Perfect with a simple salad or some warm crunchy bread.

Ingredients

For the cheese and spinach mixture:
2 cloves garlic, chopped
½ cup vegetable stock
800g fresh baby spinach
pinch grated nutmeg
200g Lactofree Soft White Cheese
Salt and pepper

For the tomato sauce:
1 red onion, chopped
1 tsp brown sugar
1 tin chopped tomatoes
pinch sweet paprika
pinch chilli (if you want to add some spice!)

For the béchamel sauce:
200g Lactofree Soft White Cheese
Glug of Lactofree Semi-Skimmed/Whole
Salt and pepper

Method

1. Fry the garlic in a little olive oil, add the stock, spinach, nutmeg, stir and simmer until soft.
2. Remove from the heat, add 200g of Lactofree soft cheese and mix together, seasoning with salt and pepper.
3. To make the tomato sauce, fry the red onion with the brown sugar until soft and slightly caramelised.
4. Add the tomatoes, sweet paprika and a little chilli (if you like it spicy), cook for four minutes.
5. Brush a casserole dish with olive oil and layer the dish with lasagne sheets, tomato sauce, lasagne sheets, spinach and Lactofree cheese mixture (this layer can be nice and thick), lasagne sheets, tomato sauce.
6. For the béchamel sauce, mix 200g Lactofree soft cheese with enough Lactofree Semi-Skimmed/Whole to get a smooth slightly runny texture, season with salt and pepper and spread generously over top of the lasagne.
7. Sprinkle grated semi hard Lactofree cheese over the top and cover with foil before placing in the oven for 15 minutes at about 160C/300F/Gas 2 and then another 10-15 minutes without the foil until nice and golden brown.
8. Serve with fresh salad.