Preheat the oven to 180°C, fan 160°C, gas mark 4.
First make the white sauce. Melt 25g of the Lactofree spreadable in a pan on a low heat then add the flour and cook out for 5 minutes stirring regularly.
Then pour the Lactofree whole milk little by little into the flour and spreadable mix, stirring all the time, it should take around 4-5 minutes to thicken. If the sauce is a lumpy, pass through a fine sieve.
Place a large shallow pan onto a low to medium heat and add the remainder of the Lactofree spreadable. Once melted add the sliced leeks, a pinch of salt and pepper, cover with a lid and cook for 2-3 minutes.
Next add the shallots, garlic, and a thyme leaves, cook for 2-3 minutes without colouring the vegetables. Then add the white wine and reduce till the pan is dry.
Add the white sauce to the pan and bring to a simmer, then remove from the heat and add the spinach leaves. Stir in till it has cooked down then add the fresh chopped herbs, peas, spring onions, most of the cheese and a little more salt and pepper.
Take the courgettes and slice them very thinly on a mandolin, approx 1mm thick. Take a large flat tray with 2 inch deep sides and brush it with a little olive oil.
Then lay the pasta sheets along the bottom of the tray , then half the courgette and season with a little salt and pepper, lay on the spinach filling and continue with another 2 layers, seasoning each layer.
Finish with a layer of courgette and then cover in the extra grated cheese and a little dried rosemary. Place into the oven for 20 minutes and serve immediately.
*All information included in this recipe has been provided by Arla Foods.