Salmon, Spinach and Comté Cheese Lasagna
 
Prep time
Total time
 
Author:
Serves: 4
Ingredients
  • 300g (10.6 ounces) of Grated Comté cheese
  • 1 kg (standard 10 oz package) of frozen spinach
  • 2 salmon steaks
  • 1 package of dry or fresh lasagna sheets
  • 30g of butter (2 TBSP)
  • 30g (¼ cup) of flour
  • 3.4 (6.5 TBSP) fluid ounces of fresh cream
  • Olive oil
  • 1 chopped onion and 1 chopped shallot
  • Nutmeg, salt, pepper and Sichuan pepper
Instructions
  1. First, prepare the béchamel sauce: melt the butter in a saucepan. Add the flour and cook for a few minutes over low heat. Gradually add the milk, stirring constantly and bring to a boil. Cook for about ten minutes until the sauce thickens. Add the cream, nutmeg and 200g (2/3’s) of the grated Comté cheese. Season with salt and pepper and set aside.
  2. Next, defrost the spinach, season it with salt, and sauté it in a pan for a few minutes. Mix it with a little béchamel sauce. Set aside. Sauté the onion and shallot in a little olive oil, then cook the salmon steaks. Flake the salmon and set aside.
  3. Preheat the oven to 350°F. Grease a gratin dish and line it with a layer of lasagna sheets. Cover with half the spinach and a few spoonfuls of béchamel sauce. Add another layer of lasagna sheets, then the salmon, a few more spoonfuls of béchamel sauce, and sprinkle of Sichuan pepper. Cover with another layer of lasagna sheets, then the remaining spinach and a few more spoonfuls of béchamel sauce. Top with the final layer of pasta and pour over the remaining béchamel sauce.
  4. Sprinkle with the leftover (100g) of Comté cheese. Bake for 20 minutes and serve until golden brown and bubbly.
Recipe by Comte USA at https://comte-usa.com/salmon-spinach-and-comte-cheese-lasagna/