Wild garlic lasagne
Ingredients
for 4 person
| 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 |
| 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 |
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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