A GREEN LASAGNE FOR SPRING

A VERY CROWD-PLEASING VEGETARIAN MAIN AND TIPS ON FINDING WILD GARLIC

Apr 03, 2024

Hi and welcome back to Come For Supper.

It feels like spring has been teasing us all week. Rain, sun, rain, sun. The clocks just went forward which is a sure confirmation and comforting reminder that it IS spring and that summer will be on her way next. But still, it has been VERY wet and I’m going to come out and say it. I do not like the rain. The plus side is that it’s been the perfect time to test lasagne recipes. I made lasagne three times last week, tweaking it to get it just right. I had the idea to make a wild garlic lasagne last year but never got round to it, possibly because the weather was actually sunny and spring-like so I was spending time outside instead of grimacing every time I returned from the corner shop inevitably soaked because, yet again I forgot my umbrella.

But the plus side of the rain has been this lasagne.

Wild garlic is a touchy subject. I speak to people who LOVE it, who plan their weekend walks around foraging for it, or who are lucky enough to have family of friends who live very close to a healthy supply. But I also speak to friends who have no idea where to find it and are frustrated by the amount of recipes that revolve around wild garlic. I tested this recipe with and without the wild garlic. The truth is that it’s better with the wild garlic. It’s punchier and to me tastes ‘springier’ if that is a word. But it tastes REALLY good without the wild garlic too. I’ve shared some pointers below on where you can find it but DO NOT STRESS if you can’t find it. It is DELICIOUS without it and honestly, it’s not worth the stress.

If you’re new here, scroll down to find the written recipes and scroll ALL the way down for the printable PDF where you’ll also find some MUSIC TO COOK TO. This one is for all subscribers but if you enjoy this post and would like access to all posts and my FULL recipe archive do consider becoming a paid subscriber. If that’s you already, thank you!! Your support goes right back into my work developing recipes, shooting videos, and writing about all of it.

Note: This post contains a lot of pictures which means it may appear clipped in an email. If you’re struggling to view it press VIEW IN BROWSER at the top right of the email and you’ll see it in one.

FINDING WILD GARLIC

You can usually smell it before you can see it. It has a pungent smell slightly sweeter than garlic. It looks a little like a lengthy spinach/basil leaf and will often bloom with small white flowers. When you find it you usually find a lot of it so bring a bag or basket. Wild garlic lives in shaded woodland areas with damp soil. Often you will find it near a river or a stream but it is equally happy in a countryside wood.

For anyone based in London (ie no where near a stream) you can also often find it in well stocked green grocers such as Panzers or Natoora. Riverford and The Fine Food Specialist also do it and I even found it on OCADO.

THE RECIPE

GREEN LASAGNE FOR SPRING

You’ll notice this lasagne is vegetarian. I am often asked for winning vegetarian mains and this definitely classifies as one but I should also add that I’ve served this to two very carnivorous eaters without even mentioning that it was vegetarian and none of them uttered a word about meat. So even for the most discerning of vegetable eaters, this is sure to please.

serves 6-8

3 large leeks, (approx. 350g once sliced)
12 sheets of lasagne pasta sheets
350g mozzarella roughly torn
100g Parmesan or Grana Padano, finely grated

For the Béchamel

70g butter
70g flour
1200g milk
100g Parmesan or Grana Padano, finely grated
¼ whole Nutmeg, finely grated

For the Green Sauce

320g spinach
175g peas
A good handful wild garlic (or another handful spinach and 1 clove garlic), plus extra to garnish if you like
200g crème fraîche
Salt

Dice the leeks and heat a good glug of olive oil in a wide deep frying pan. Add the leeks and cook gently until soft and slightly caramelised. (About 10 mins)

As the leeks cook, blanch and drain the peas. Then wash the spinach and add to a large saucepan, add a splash of water and cook on a gentle heat for a couple of minutes until it has wilted. Transfer to a colander.

For the béchamel, melt the butter in a large saucepan then add the flour stirring vigorously with a wooden spoon as you do. Add the slowly in stages continuing to stir and ensuring there are no lumps. Once all the milk has been added, add the Grana Padano and nutmeg, stir again. Turn the heat down to the lowest setting and allow the sauce to thicken for about 10 mins, stirring every so often.

Preheat the oven to 200 degrees fan setting.

Add the drained peas and spinach to a high speed blender with the wild garlic, crème fraiche, a ladle of the béchamel, pinch of salt and 100ml of water and blitz until smooth.

Spread roughly 1/3^rd of the béchamel in a deep rectangular dish (approx. 30 x 20cm) then a layer of pasta. Top with half of the green sauce, scatter over 1/3^rd of the leeks and the mozzarella. Add another layer of pasta and pour over another 1/3^rd of the béchamel and another 1/3^rd of the leeks and the mozzarella. Add another layer of pasta and pour over the remaining green sauce and scatter over the remaining leeks and mozzarella. Pour over the last of the béchamel, lay over some wild garlic leaves if you like and scatter over the grated Grana Padano or parmesan.

Bake for 45 mins until bubbling and golden. Allow the lasagne to rest for 5-10 minutes before serving.

Green Lasagne For Spring

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MUSIC TO COOK TO (+ a restaurant to add to your list)

THE DOVER PLAYLIST

I went to The Dover last week for dinner. It is without a doubt the sexiest restaurant I’ve been to this year. Inspired by Sophie Loren’s NYC of the 1970s it feels like you’re stepping into a very chic jazz club in Manhattan, or perhaps a scene in Madmen (my favourite TV series EVER). You enter through a heavy curtain into a velvety bar before going through into a set in a chocolatey panelled dining room with very good curves. (Some snaps below).Every detail from the martinis to the shiny lacquered red and black salt and pepper shakers is delicious and they play an excellent soundtrack through an old vinyl player opposite the bar. Thankfully they have a Spotify playlist too. My top tips for ordering are to go for the fritti, the prawn cocktail and the sea bass.