- 1 package of fresh lasagne pasta
- 50 g light butter (2 oz)
- 400 ml semi-skimmed milk (13 ½ fl oz)
- 10 Ile de France Charmidor Slices
- 200 g spinach sprouts (7 oz)
- 1/4 bunch of chives
- 2 shallots
- 5 courgettes
- 2 tbsp. flour
- 1 tbsp. olive oil
- A pinch of salt and pepper
1. Preheat the oven to 240 °C (475 °F).
2. Peel the shallots and cut them into thin slices. Slice the courgettes into disks (about 1 cm – ½ in).
3. In a large pan, heat a drizzle of olive oil over medium-high heat. Fry the shallots and courgettes 10-15 min until tender. Stir regularly.
4. Chop the chives. Drain the freshly washed spinach sprouts.
5. Mix together the milk and 100 ml (3 ½ fl oz) of water in a bowl.
6. Heat the butter in a saucepan over medium-high heat. Once it melts, add 2 tablespoons of flour and whisk. Heat 30-60 sec until golden.
7. Add the mixture of milk and water and whip briskly. Cook the béchamel for 5 min, stirring often until thick. Remove from the heat, add salt and pepper.
8. Once the vegetables are done, add the spinach sprouts and cook for 2-3 min until the spinach sprouts are soft. Then add the chives.
9. In a gratin dish, lay a layer of lasagne leaves, some courgettes topping, slices of Charmidor, then the béchamel (make sure to save enough to cover the top of the pasta at the end).
10. Repeat as many times as possible, finishing with a layer of béchamel.
11. Bake 10-15 min until the lasagne is done. Serve the lasagne hot.
Ile de France slices are the only natural cheese slices made with fresh milk that will elevate any sandwich experience with their unique taste and texture combination.