Aligot, Spinach and Roquefort Lasagne Recipe - Great British Chefs
This lasagne layers aligot with spinach and lasagna sheets. The creamy aligot adds richness, complementing the fresh spinach and sharp Roquefort.
Ingredients
- 500g of waxy potatoes, such as Yukon Gold, peeled and diced
- 100g of unsalted butter, cubed
- 150ml of whole milk
- 100g of mozzarella cheese, grated
- 100g of Gruyere, grated
- salt and pepper to taste
- 600g of Doves Farm Organic Pasta Flour
- 6 medium eggs
- 2 tbsp of olive oil
- 1 garlic clove, minced
- 500g of spinach
- 200g of Roquefort cheese, crumbled
- 200g of Gruyere, grated
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