Vegetarian wild herb lasagna

Ingredients for 4 servings:

• 120 g nettles, fresh tips
• 120 g ground ivy, fresh leaves
• 400 g tomatoes, chopped, from the can
• 1 stalk(s) leek
• 3 onions, red
• ½ can corn (sweet corn)
• 1 shot of wine, red or white wine as desired
• 100 ml cream or soy cuisine
• e.g. olive oil
• e.g. salt and pepper
• n. B. garlic
• Herbs of Provence
• Fresh herbs, e.g. sage, thyme, lavender, rosemary
• 2 tbsp, heaped herb butter
• 2 tbsp, heaped flour
• 400 ml milk or oat milk if desired
• 100 ml cream or soy cuisine
• 1 shot of wine, red or white wine as desired
• e.g. lasagna sheet(s)
• 60 g Parmesan, grated
• 1 ball of mozzarella

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

with nettles and ground ivy

Pluck the ground ivy from the stems, then wash it with the nettles, spin it dry, and chop it finely. Reserve some of the draining water from the nettles (it will turn slightly brown). Trim and wash the leeks, cut them into fine strips, and sauté them in butter or olive oil with the chopped onions. Mix in the can of tomatoes and sweetcorn. Gradually add the chopped nettle and ground ivy leaves and let them wilt with the lid closed. Finely chop the fresh herbs and mix them in, then season the herb sauce with the spices. If you weren’t too precise when chopping the herbs, you can briefly place a hand blender in the sauce to smooth out the consistency. Add the splash of wine and cream; if that’s not enough, add a little nettle water, and then simmer over medium heat for about 10 minutes. For the béchamel sauce, melt the herb butter and sauté the flour in it. Add the milk while stirring, then stir in the splash of wine and cream. Simmer the sauce over low heat for five minutes while stirring. Cut the mozzarella into small cubes. Preheat the oven to 180°C. Layer the pasta sheets, herb sauce, and béchamel sauce in an ovenproof dish, then top with mozzarella and Parmesan cheese. Bake the lasagna in the center of the oven at 180°C for about 30 minutes, until soft and golden brown.