Walnut lasagne

Difficulty: low
Cooking time: 50 minutes
Preparation time: 30 minutes
Serves: 6

Walnut lasagne is a traditional dish with an original twist. This wholesome, typical recipe is ideal for any occasion.
Delicate flavours combined with crunchy walnuts make for an extremely appetising meal.


300 g lasagne sheets · 200 g mozzarella · 150 g asagio cheese (substitute with pecorino romano if necessary) · 150 g fontina cheese (substitute with emmental if necessary) · 500 ml béchamel · 50 g grated parmesan · salt · oil · 30 g butter · 50 g parmesan · 100 g walnuts · 1 tbsp pine nuts · 1 clove garlic · 2 tbsp extra virgin olive oil · 2 tbsp water · pepper


Blanch the walnuts in boiling water for a few minutes then chop together with the pine nuts. In a large frying pan sauté the garlic in the butter, remove from the heat and add the chopped walnuts and pine nuts.
Add the parmesan and season with salt and pepper. Finally combine 2 tbsp water and 2 tbsp oil, mix and set aside. Meanwhile, prepare the béchamel sauce. Place the diced cheeses in a bowl.
Cook the lasagne sheets in a pan of salted water along with a tbsp of oil until al dente. Drain the pasta and lay out one at a time on a cloth. Now you can start to assemble your walnut lasagne.
Cover the base of your dish with a thin spreading of béchamel and then add the first layer of lasagne sheets.
Top with a thin layer of béchamel and the walnut sauce. Now cover with the cubed cheeses and the grated parmesan. Top with another layer of lasagne sheets and proceed by alternating a layer of sauce and cheese and a layer of lasagne sheets until you have used up all of the ingredients. Finish your dish with a layer of lasagne sheets topped with béchamel, walnut sauce and parmesan.


Preheat the oven to 200° and bake the lasagne for 30 minutes.
Leave to cool before cutting into slices and serving.


Taken from Misya