190g low FODMAP pesto
500g tub lactose/dairy free cream
200g bag spinach, roughly chopped
250g cooked quinoa
small pack basil, leaves chopped, and a few leaves reserved to finish
small pack mint, leaves chopped
12 gluten free lasagne sheets
splash of lactose/dairy free milk
85g Parmesan, grated (or vegetarian alternative)
50g pine nuts
green salad, to serve (optional)
Heat oven to 180C/160C fan/gas 4. Place the pesto, half the lactose/dairy free cream and 250ml water (or vegetable stock if you have some) in a pan.
Heat and mix until smooth and bubbling. Add the spinach and quinoa and cook for a few more mins until the spinach has wilted. Add the herbs and season.
Place a third of the pesto mixture into a baking dish roughly 18 x 25cm.
Top with 4 gluten free lasagne sheets, then repeat with 2 more layers of sauce and lasagne sheets, finishing with a layer of pasta.
Mix enough lactose/dairy free milk into the remaining cream to make a white sauce consistency, season, then pour over the top.
Sprinkle with the Parmesan and pine nuts.
Bake for 35-40 mins until golden brown on top and bubbling around the edges.
Scatter over the reserved basil leaves and serve with a green salad, if you like.
Recipe adapted from: Good Food