Wild Garlic Lasagna

Ingredients

• 0.5 bunch wild garlic
• 2 cloves garlic
• 600 g ricotta
• 2 egg yolks
• white pepper (freshly ground)
• Salt
• freshly grated nutmeg
• 0.5 bunch basil (10 g)
• 70 ml Olive oil
• 20 g pine nuts
• 300 g fresh spinach leaves
• 450 g red bell peppers
• 300 g brown mushrooms
• 300 g zucchini
• 2 tbsp butter
• 2 tbsp spelt flour
• 500 ml milk
• 300 g lasagna sheets
• 50 g freshly grated Parmesan

Instructions

1. 1.

   Preheat the oven to 250 °C (220 °C fan; gas: highest setting 4 or 5).

2. 2.

   Wash and dry the wild garlic, then finely chop. Peel the garlic cloves, also finely chop them, and mix with ricotta and egg yolks. Season with pepper, salt and nutmeg. Rinse the basil, shake it dry, pluck the leaves, and blend with 50 ml olive oil and pine nuts in a blender.

3. 3.

   Parboil the lasagna sheets portion by portion in a pot of boiling salted water for 5–7 minutes. Remove with a slotted spoon, place in a bowl of cold water with a splash of olive oil, let cool briefly, then lay on a kitchen towel and pat dry gently.

4. 4.

   Wash, dry, strip and clean the spinach leaves. Blanch them in boiling salted water until wilted, then drain, shock in ice water, squeeze out excess moisture and roughly chop.

5. 5.

   Wash the bell peppers, halve them, remove seeds and white membranes. Place skin side up on a baking sheet lined with parchment paper. Roast in the preheated oven until the skins blacken and blister. Remove, cover with a damp kitchen towel and let rest briefly. Then peel and slice into thin strips.

6. 6.

   Clean the mushrooms, wipe with paper towels and slice finely. Wash and clean the zucchini, slice into thin rounds. In a pan heat the remaining oil and sauté mushrooms and zucchini over medium heat for a short time. Season with salt and pepper, then remove from heat.

7. 7.

   For the béchamel sauce melt butter in a pot, sprinkle flour, lightly brown it, then whisk in milk. Simmer on medium heat for 2–3 minutes, season with salt, pepper and nutmeg, then stir in the basil mixture.

8. 8.

   Reduce oven temperature to 200 °C (180 °C fan; gas: level 3).

9. 9.

   Grease a baking dish if needed, spread béchamel sauce, lay lasagna sheets. Add ricotta mixture, vegetables and spinach. Repeat layers until all ingredients are used, finishing with a layer of sheets.

10. 10.

    Pour the remaining sauce over the lasagna, sprinkle with remaining Parmesan, and bake in the preheated oven for about 40 minutes. Slice and serve.