Lasagne Verdi

Wylde and Green

Seasonal eating in spring, is fresh, bright and full of delicate flavors. Spring greens, are one of the staples of the season and this is a wonderful recipe for packing as many of them as possible into one tasty dish;


  • 250g lasagne verdi sheets
  • 600ml whole organic milk
  • 2 onion, diced
  • 1 tsp black peppercorns
  • 2 bay leaves
  • 100g butter, 80g for sauce, 20g for the filling
  • 55g plain flour
  • 200ml double cream
  • ½ nutmeg, grated
  • 2 tbsp olive oil
  • 500g leeks, halved lengthwise and cut into 5mm slices
  • 500g courgette, coarsely grated
  • 5 cloves garlic , grated
  • 25g fresh basil, finely chopped
  • 450g spring greens, sliced into 1cm strips
  • 250g ready to eat puy lentils
  • 1 good handful parmesan


  1. Preheat oven to 200°C/180°C fan/gas 6 and butter a lasagne dish, roughly 20cm x 28cm. To infuse the milk, pour it into a saucepan and add one onion…

View original post 247 more words

Author: dreamweaver333

I love to listen to the whispering of spirit.