Vegetarian Lasagne With Radicchio Salad By Chef Steve Cumper | Homes To Love

Ingredients

• Vegetarian lasagne
• 1 litre milk
• Pinch nutmeg
• 2 bay leaves
• 150g butter
• 1 medium onion, finely diced
• 3 cloves garlic, diced
• ½ cup plain flour
• 2 cups grated pecorino
• 2 bunches asparagus, cooked and sliced into discs
• 3 cups peas, cooked
• ½ bunch mint, picked
• ½ bunch flat-leaf parsley, chopped
• 1 bunch spring onion, chopped
• Salt and pepper, to taste
• Olive oil spray
• 1 cup breadcrumbs
• 300g fresh pasta sheets
• 1 cup grated mozzarella
• Salad
• 1 radicchio lettuce
• 2 oranges, peeled
• ½ head fennel, finely sliced
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar