Gluten Free Spinach and Ricotta Lasagne

Serves 2

Free from Gluten, Egg, Soya, Wheat, Nuts
Vegetarian, Without crystal sugar

Ingredients

Change Quantities:
  • 125g FREEE Maize and Rice Lasagne
  • 50g pine nuts
  • CHEESE SAUCE
  • 650ml milk
  • 3 tbsp FREEE Cornflour
  • 75g cheddar, grated
  • salt and pepper
  • SPINACH FILLING
  • 200g cooked spinach
  • 100g ricotta
  • 75g grated parmesan
  • ¾ tsp grated nutmeg

Preparation

  1. Rub some butter around the base and sides of a 2lt/4pt oven dish.
  2. Divide the dry pasta into three piles, one for each layer and lay one third in the base of the dish.
  3. Pre heat the oven.
  4. Toast the pine nuts for 3-6 minutes until golden and set aside.

Cheese Sauce

  1. Measure the milk into a jug then pour it into a saucepan leaving 100ml milk in the jug. Add the cornflour to the jug and stir to make a smooth paste.
  2. Heat the milk in the saucepan over a medium heat
  3. Just before the milk boils remove the pan from the heat and stir it into the prepared cornflour mixture. 
  4. Pour everything back into the pan and cook over medium heat. Stir as the milk bubbles and thickens into a smooth and light sauce.
  5. Remove the pan from the heat, add the grated cheese, season with salt and pepper, and stir to combine.

Spinach Filling

  1. Squeeze any water from the cooked spinach and put it into a mixing bowl.
  2. Add the ricotta, parmesan and nutmeg, season with salt and pepper and stir to combine.  

To Make the Lasagne

  1. Put a third of the spinach into the prepared dish of dry pasta roughly spreading it out and scatter some pine nuts on top.
  2. Spoon a quarter of the cheese sauce over the spinach.
  3. Repeat two more layers of pasta, spinach, sauce and pine nuts, with any extra cheese sauce on the top.
  4. Bake for 55-60 minutes.
  5. Allow to stand for 5 minutes before serving.

Equipment

Saucepan, 2lt/4pt oven dish

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

55-60 minutes

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Ingredients

Change Quantities:
  • 125g FREEE Maize and Rice Lasagne
  • 50g pine nuts
  • CHEESE SAUCE
  • 650ml milk
  • 3 tbsp FREEE Cornflour
  • 75g cheddar, grated
  • salt and pepper
  • SPINACH FILLING
  • 200g cooked spinach
  • 100g ricotta
  • 75g grated parmesan
  • ¾ tsp grated nutmeg

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