Spinach and Cheese Lasagna

Step-by-Step Directions

• 1. Slice the onion into half. Chop the other half and set it aside.
• 2. To make the onion pique, simply anchor the bay leaf to the onion by piercing it with the cloves.
• 3. In a pot, pour milk then add the onion pique. Simmer over low heat. Do not boil. Discard the onion pique after simmering.
• 4. In a separate pot over low heat, melt 3 tablespoons butter then add flour. Mix to make a roux.
• 5. Slowly pour the scalded milk over the roux. Mix until it becomes smooth and thick. Season with salt. Set aside.
• 6. Thaw the spinach balls then squeeze excess liquid. Chop the spinach then set it aside.
• 7. Melt 1 tablespoon butter in a pan over medium heat. Saute garlic and onion until aromatic. Add spinach then saute for 2 minutes.
• 8. Mix the sauteed spinach with cream cheese. Season with salt.
• 9. In a heatproof tray, pour 2 ladles of bechamel sauce. Spread the sauce to cover the entire tray or casserole.
• 10. Add a piece of instant lasagna then put 2-3 tablespoons of spinach mixture on top of the lasagna. Spread it evenly. Repeat the process to add more layers.
• 11. Pour the bechamel sauce all over the lasagna then cover with foil.
• 12. Bake in a 350F oven for 30 minutes. Remove it from the oven then remove the foil. Add grated Comte cheese and shredded mozzarella on top. Bake for another 20-15 minutes or until the cheese has melted.
• 13. Sprinkle top with chopped parsley.
• 14. Serve hot.