Wild Garlic Lasagna

For the wild garlic lasagna, wash the wild garlic, remove the stems and cut into strips about 2 cm thick. Heat a little oil in a large frying pan, add the wild garlic and let it collapse.

Add whipping cream by the spoonful, when it boils away add more until it is used up, salt the wild garlic and set aside.

Heat some oil in a pan, sauté onion a bit, add mince, salt and fry until cooked through. Set aside.

Heat butter in a pot and add the flour. Make a light roux, pour in milk, mix well, add salt and grate in nutmeg.

Add the heavy cream cheese, mix well and season again.

Put the lasagna sheets in boiling water and pre-cook them for about 5 minutes, remove them from the water and put them on one by one, otherwise they will stick together.

Spread some oil in a baking dish, put 2 lasagna sheets in, some cheese sauce on top, then a third of the mince, a third of the wild garlic, again cheese sauce and crumbled feta cheese, then lasagna sheets again, and so on.

The finishing touch is lasagna sheets, sauce and feta cheese. Put in the preheated oven and bake at 180 ° for about 40 minutes.

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