Spinach and Artichoke Lasagna

1: Preheat the oven to 190C.

2: Fry diced shallot in olive oil for 3-4 minutes.

3: Add minced garlic and cook for another minute.

4: Add spinach until it wilts down and releases its water.

5: Finely chop spinach and drain and chop artichoke hearts.

6: In a bowl, mix the spinach and artichokes with cream cheese and set aside.

7: For the béchamel, melt butter in a saucepan and mix in flour, cooking for a few minutes to form a paste.

8: Slowly pour in milk bit by bit, whisking continuously until a thick white sauce forms.

9: Season béchamel to taste and sprinkle a bit of gruyere and comte into it.

10: In an oven-proof dish, lay two lasagne sheets, top with the spinach mix, torn mozzarella, grated gruyere, and comte.

11: Add two more lasagne sheets and béchamel on top, continuing the layering process until reaching the top.

12: Ensure the last layer consists of lasagne sheets with béchamel on top and some sprinkled cheese.

13: Bake in the oven for 30-40 minutes until brown, bubbling, and delicious. Serve.