Companion Spinach and Béchamel Lasagna with Comté

• 12 lasagne sheets
• 800 g fresh spinach
• 20 g butter
• 50 g pine nuts
• 3 tablespoons of Parmesan
• Salt, pepper
• 50 g flour
• 600 ml milk
• 50 g butter
• 100 g grated Comté

#WinterRecipeCollection

Remove the stems from the spinach and wash the spinach thoroughly. Spin the spinach dry, then chop coarsely. Put the butter into the machine’s bowl with the whisk attachment and add the spinach, packing it down. Season with salt and pepper. Start the programme on Stew P1 for 12 minutes. Set to one side and wash the bowl.

Put the flour and pour the milk into the mixer bowl with the whisk attachment. Salt and pepper and start the processor on speed 7 for 1 minute.

Add the butter cut into cubes and start the programme on speed 4 on the Sauce setting at 90°C for 9 minutes.

Once the programme has finished, add the Comté and start the processor on speed 3 for 1 minute. Set the béchamel to one side.

Preheat the oven to 180°C. Pour a ladleful of béchamel into a gratin dish and spread it around. Place the lasagne sheets in such a way as to cover the entirety of the surface of the dish. Place a third of the spinach and a third of the pine nuts. Cover with béchamel. Repeat the process twice, finishing with a layer of lasagne. Pour the rest of the béchamel, spreading it around to cover all of the lasagne sheets. Sprinkle with Parmesan and the rest of the pine nuts.

Cook in the oven for around 45 minutes. If the lasagne browns too much, cover with aluminium foil.

Tip: Add salmon cubes or smoked trout cubes in with the spinach for added protein