Wild Garlic Lasagna

For the wild garlic lasagna, first prepare the filling. To do this, rinse the wild garlic leaves with cold water, spin dry and chop coarsely. Peel the shallots and chop them into small cubes. Heat the oil in a pan and sauté the shallots. Add the wild garlic and sauté briefly. Season with salt and pepper.

Wash the tomatoes and rub them dry. Remove the stalks and cut into slices. Drain the mozzarella and cut into slices as well.

For the béchamel sauce, heat the butter in a saucepan and sweat the flour. Add a quarter of the milk and stir until smooth. Add another quarter of milk and mix well. Now add the remaining milk, season with salt, pepper and nutmeg and bring to a boil while stirring. Simmer for 5 minutes and remove from heat.

Butter a baking dish. Line with lasagna sheets and top with tomato and mozzarella slices. Place the steamed wild garlic on top and finish with béchamel sauce. Place the next layer of lasagna sheets and top. Continue in this way until the ingredients are used up and finish with a layer of béchamel sauce. Now sprinkle with freshly grated parmesan.

Bake the wild garlic lasagna in the preheated oven at 180 °C for about 45 minutes.

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