Wild garlic pesto lasagne - delicious. magazine

Ingredients

• 50g pine nuts
• 1 garlic clove, roughly chopped
• 50g parmesan or vegetarian equivalent, finely grated
• 50g wild garlic leaves, roughly chopped (see Tips)
• 50g basil, roughly chopped
• 150ml olive oil
• Finely grated zest and juice 1 lemon
• 900ml whole milk
• 1 bay leaf
• 60g plain flour
• 60g unsalted butter
• 125g ball mozzarella, coarsely grated or finely chopped
• ¼ tsp freshly grated nutmeg
• Dash cider vinegar or lemon juice
• To assemble
• 6 fresh lasagne sheets
• 20g parmesan or vegetarian equivalent, finely grated
• 20g pine nuts