Ingredients
– 4 portions of Mini Babybel cow cheese
– 1 package of gyoza ravioli sheets (10 cm diameter/300 g) Asian grocery stores
– 250 g spinach leaves
– 50 cl of milk
– 40 g of flour
– 40 g of butter
– Fine salt and freshly ground pepper
Preparation
- Prepare the béchamel: in a small saucepan, melt the butter.
Add the flour and cook for 1 minute, stirring constantly. Pour in the cold milk and continue cooking for 2 to 3 minutes. Season with salt, pepper and nutmeg. As soon as the béchamel thickens, remove it from the heat. - With the 4-sided grater, large hole side, grate the Mini Babybel cow cheese.
Preheat the oven to 200°C. - Garnish individual dishes: spread a thin layer of béchamel, then two sheets of gyoza ravioli, two or three sheets of spinach, grated Mini Babybel, béchamel and two sheets of gyoza and again spinach, Mini Babybel and finish with sheets of gyoza ravioli and a layer of béchamel.
- Bake the mini-lasagnas for 20 minutes at 200°C and enjoy them with a salad, meat or fish.
a fish.
You can replace the sheets of gyoza ravioli sheets with fresh lasagna dough that you cut into disks with a cookie cutter a cookie cutter or a glass.
