Wild garlic lasagne

Wild garlic lasagne

Total: 1 hr 20 Min. | Active: 45 Min.
Nutritional value / person: 477 kcal
, Fat: 20 g
, Carbohydrate: 50 g
, Protein: 22 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Wild garlic filling

1 tbsp butter
1 shallot, finely chopped
1 garlic clove, squeezed
100 g wild garlic
300 g baby spinach
¾ tsp salt
a little pepper

Béchamel sauce

20 g butter
20 g white flour
8 dl milk
¼ tsp nutmeg
½ tsp salt
a little pepper


12 green lasagne sheets
80 g grated Parmesan
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For an ovenproof dish approx. 3 litre capacity, greased

How it's done

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Wild garlic filling

Heat the butter in a pan. Sauté the shallot and garlic for approx. 3 mins. Add the wild garlic and spinach, cover and allow to wilt, cook for approx. 5 mins., season, set aside.

Béchamel sauce

Heat the butter in a pan. Add the flour and cook, stirring with a whisk; the flour must not take on any colour. Remove the pan from the heat. Pour in the milk, bring to the boil while stirring, reduce the heat, season, simmer for approx. 20 mins., stirring occasionally until the sauce is thick and creamy.


Layer the wild garlic filling, lasagne sheets and béchamel sauce in the prepared dish. Finish with a layer of béchamel sauce, sprinkle cheese over the top.

To bake

Approx. 35 mins. in the centre of an oven preheated to 200°C. Remove the lasagne and leave to stand for approx. 5 mins.

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