Wild garlic pesto lasagne
Make the most of seasonal wild garlic with this springtime wild garlic pesto lasagne. It’s quicker and lighter than your standard lasagne.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Mortar and pestle
- Food processor
- Skillet
- Saucepan
- Whisk
- Dish
- Oven
- Bay leaf removal spoon
- Wooden spoon
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen scale
- Spoon
- Fine-mesh sieve
- Colander
- Oven mitt
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
- 6 fresh lasagne sheets
- 20g parmesan or vegetarian equivalent, finely grated
- 20g pine nuts
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