Heat the olive oil and margarine in a large saucepan over medium heat until the margarine is melted.
Add the onion, garlic, dried thyme, dried rosemary, and a pinch of salt and pepper. Cook for 3-4 minutes until the onion is soft and golden.
Add the flour and stir constantly for 1 minute until a paste forms.
Gradually add the a2 Milk® Full Cream and vegetable stock, whisking continuously to avoid lumps. Bring to a simmer, stirring frequently, until the sauce thickens, about 5 minutes.
Remove from heat. Stir in all the mozzarella and 1/2 cup Pecorino Romano until melted and smooth.
Assemble: Spread 1/2 cup of the creamy sauce in the base of a 23cm x 33cm baking dish. Layer 3-4 lasagne sheets on top.
Spread 1/4 cup pesto over the sheets, followed by a generous layer of sauce and a handful of spinach (about 1 cup).
Repeat layers (lasagne sheets, pesto, sauce, spinach) 2 more times, finishing with a final layer of lasagne sheets.
Spread the remaining sauce over the top. Sprinkle with the remaining 1/2 cup Pecorino Romano.
Cover tightly with foil. Bake for 30 minutes.
Remove foil and bake for a further 15 minutes until golden and bubbling.
Rest for 10 minutes before slicing and serving.
Get Expert Support
Our a2™ Careline is supported by Accredited Practising Dietitians ready to help answer your questions.
