Vegetarian Lasagna

Preheat the oven to 250°C (approximately 480°F).

For the filling: Rinse wild garlic, spin dry and mince. Peel garlic and mince cloves. Combine wild garlic, garlic cloves, ricotta and egg yolk. Season with pepper, salt and nutmeg.

Rinse basil, shake dry and pluck off leaves. Puree with 50 ml (approximately .2 cup) of olive oil and pine nuts in a blender.

Precook sheets of lasagna by boiling salted water for 5-7 minutes. Remove with a slotted spoon and shock in a bowl of ice water with a splash of olive oil. Remove and drain on a clean kitchen towel. 

Rinse spinach and cook in boiling salted water. Drain, rinse with cold water, squeeze well and chop coarsely.

Rinse peppers, cut in half, remove seeds and ribs and place, skin side up, on a baking sheet lined with parchment paper. Roast until skin starts to turn black and blister. Remove peppers from oven, cover with a damp kitchen towel and let rest briefly. Then remove skin and cut into narrow strips.

Rinse mushrooms, wipe with a paper towel and thinly slice. Rinse zucchini and thinly slice. Heat remaining oil in a pan and fry mushrooms and zucchini briefly. Season with salt and pepper and remove from heat.

For the sauce: Melt butter in a pan and whisk in flour, lightly sauté and pour in milk, stirring constantly. Cook over medium heat for 2-3 minutes and season with salt, pepper and nutmeg. Add basil mixture to sauce. 

Reduce oven temperature to 200°C (approximately 390°F). 

For the lasagna: Grease a casserole dish with some sauce and line the bottom with noodles. Layer some of the ricotta mixture onto the lasagna noodles and add some mushrooms, zucchini, peppers and some spinach. Add another layer of noodles and repeat until all ingredients are used. End with a layer of lasagna sheets.

Pour remaining sauce over lasagna, sprinkle with remaining parmesan and bake for about 40 minutes.