Recipes
Spinach and Soft White Cheese Lasagne
Meal types: Vegetarian
Katja Plasse’s mouth watering Spinach Lasagne oozes with Lactofree soft white 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 fresh dairy drink (whole or semi-skimmed)
Salt and pepper
Lactofree Products
Instructions
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 white 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 dairy drink to get a smooth slightly runny texture, season with salt and pepper and spread generously over top of the lasagne.
7. 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.