Wild Garlic Lasagna with Pecorino

How to prepare wild garlic lasagna with pecorino

1. For the pesto, blanch the basil and wild garlic leaves for 10 seconds in boiling water, drain and run under cold water until completely cooled, then squeeze well.
2. Put the cashews in a food processor/vertical blender and blend until chopped. Add the blanched leaves, pecorino and garlic and blend again until you have a paste. Gradually add the oil and continue blending until you have a creamy sauce. Add the grated lemon zest and salt and black pepper to taste.
3. Prepare a soft bechamel sauce following the instructions here. When it's creamy, add the mozzarella in 3 batches, stirring after each one until completely melted. Taste the sauce for salt and black pepper at the end.
4. Bring plenty of salted water to a boil in a pot that fits the lasagna sheets. Boil the sheets in batches of 2-3 for 5 minutes until soft. Remove the sheets from the pot carefully so you don't tear them and place them on a platter to dry.
5. Grease a 23x15 cm baking dish well with olive oil. Line the bottom with lasagna sheets. If the sheets don't fit exactly, cut them to cover the entire bottom. 1-2 sheets fit per layer.
6. Spread 1/3 of the pesto over the sheets. Spread evenly over the entire surface with the back of a spoon.
8. Spread a layer of bechamel with mozzarella the same way.
9. Repeat the layers again: lasagna sheets, pesto, bechamel 2 more times. The last layer should be bechamel.
10. Grate 25g of pecorino on top, over the bechamel.
11. Place the dish in the oven at 180C for about 30-35 minutes. If after this time it's not golden enough on top, turn on the grill and leave for a few minutes until it browns. Watch during this time so it doesn't burn.
12. Let the lasagna cool down, then you can portion it more easily. It's good at room temperature too (it will slice better) or reheated.

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