Bacon and Spinach Lasagne Rolls

• 60 g blanched almonds
• 60 g Parmesan cheese, cut in pieces (2 cm)

Béchamel sauce

• 80 g unsalted butter, cut in pieces
• 1000 g whole milk
• 80 g plain flour
• 1 ½ tsp fine sea salt
• ½ tsp ground black pepper
• ½ tsp ground nutmeg

Assembly

• 17 dried lasagne pasta sheets, (approx. 500 g)
• water, for cooking pasta
• fine sea salt, to taste
• 150 g fresh baby spinach
• 17 slices back bacon, smoked (approx. 200 g)