Wild garlic lasagna is an excellent vegetarian alternative to the classic recipe. Savory and aromatic!
- Servings: 4
- Prep time: 40 min.
- Cook time: 45 min.
Ingredients
- 100 g fresh wild garlic
- 500 g lasagna noodles
- 1 onion
- 250 g mountain cheese
- Olive oil
- Salt
- Pepper
Béchamel sauce
- 50 g butter
- 50 g flour
- 800 ml milk
- Nutmeg
- Bay leaf
Instructions
- Wash the wild garlic thoroughly, dry it using a salad spinner, and either chop it finely with a knife or slice it into narrow strips, depending on your preference
- Sauté the chopped onion in olive oil in a pan, add the wild garlic briefly, and season with salt
- Bring the milk to a boil with the bay leaf and remove from the heat
- Melt the butter in a pot, gradually stir in the flour, and sauté briefly (remove the pot from the heat)
- Remove the bay leaf from the milk and add the milk to the roux while stirring constantly until a creamy, lump-free sauce forms
- Grease a baking dish with butter, place the first layer of lasagna noodles in it, and top with the wild garlic
- Pour Béchamel sauce over it and repeat the process several times
- Cover the final layer of lasagna noodles with Béchamel sauce and sprinkle with mountain cheese
- Bake the wild garlic lasagna in a fan-assisted oven at 180°C (356°F) for 45 minutes
- Enjoy!
- You can excellently complement wild garlic lasagna with fresh tomatoes. Simply slice them and layer them between the lasagna noodles.
