WILD GARLIC (LEURDA) AND PECORINO LASAGNA WITH CREAMY MOZZARELLA BECHAMEL

Since wild garlic appeared, I’ve dreamed of this lasagna. After a busy month, I finally had a restful weekend to satisfy the craving. I even froze some wild garlic bundles for more servings this year!

🕒 Prep Time: 30 min

🍳 Cook Time: 35 min
🍽️ Yields: 4 large or 8 small servings

Ingredients

6 lasagna sheets
25 g Pecorino Romano cheese, grated

Wild Garlic and Pecorino Pesto:

30 g wild garlic (leurda)
30 g fresh basil leaves
30 g roasted cashews
1 garlic clove
50 g Pecorino Romano
75 g extra virgin olive oil
Zest of 1/4 lemon (or 1/2 lime)
Salt and freshly ground black pepper, to taste

Mozzarella Bechamel Sauce:

600 ml hot milk
2 heaping tbsp all-purpose flour (approx. 40 g)
75 g butter
100 g grated mozzarella
2 small pinches ground nutmeg
Salt and black pepper, to taste

Instructions

Blanch basil and wild garlic leaves for 10 seconds in boiling water. Drain and immediately rinse under cold water to cool. Squeeze out excess water thoroughly.
In a food processor or blender, pulse cashews until finely chopped. Add blanched leaves, Pecorino, and garlic, blending to a coarse paste. Gradually add olive oil while blending until smooth and creamy. Stir in lemon zest, salt, and pepper to taste.
Prepare a smooth bechamel sauce (see instructions). When creamy, stir in mozzarella in three additions, allowing each to melt fully. Season with salt, pepper, and nutmeg; adjust to taste.
Bring a large pot of salted water to a boil. Cook lasagna sheets in batches of 2-3 for about 5 minutes until tender. Remove carefully and lay sheets on a tray to drain and dry.
Lightly oil a 23×15 cm baking dish. Arrange a layer of lasagna sheets, trimming if necessary to cover evenly (1-2 sheets per layer).
Spread one-third of the wild garlic pesto evenly over the sheets using the back of a spoon.
Add a layer of mozzarella bechamel, spreading evenly.
Repeat layering two more times: sheets, pesto, and bechamel. The final top layer should be bechamel only.
Sprinkle grated Pecorino evenly over the top.
Bake at 180°C (350°F) for 30-35 minutes. If the top is not browned enough, switch on the grill and brown for a few minutes, watching carefully to prevent burning.
Let the lasagna cool before slicing for neater portions. It tastes great warm, at room temperature, or reheated.

💡 Tips

Blanching wild garlic and basil softens flavors and brightens color.
Use roasted cashews for a rich, nutty pesto.
Gradually melt mozzarella into bechamel for smooth texture.
Resting before slicing ensures clean cuts.
This lasagna is ideal for spring when wild garlic is fresh.

🎉 Perfect For

Springtime and seasonal cooking
Vegetarian main dishes
Elegant yet simple dinners
Fans of fresh herb-forward Italian food

📝 Final Thoughts

This wild garlic and pecorino lasagna combines fresh herbal pesto with creamy mozzarella bechamel for a light yet indulgent vegetarian feast—sure to be a seasonal favorite.