Ingredients
Hint:
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
kochen@bettybossi.ch
Wild garlic filling
Béchamel sauce
Lasagne
Utensils
For an ovenproof dish approx. 3 litre capacity, greased
How it's done
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.
Lasagne
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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