Recipes, Varie


Ingredients (For 6 people):

  • Lasagna (300 grams)
  • Mozzarella cheese (200 grams)
  • Asiago cheese (150 grams)
  • Fontina cheese (150 grams)
  • Parmesan cheese grated (100 grams)
  • Bechamel (500 ml)
  • Butter (30 grams)
  • 2 Spoons of water
  • 1 Clove of garlic
  • Shelled walnuts (100 grams)
  • Salt
  • Pepper
  • Extra virgin olive oil


Boil the walnut kernels in boiling water for a few minutes. Chop nuts and pine nuts together. In a large frying pan, fry the garlic clove in the butter, and then add the chopped nuts and pine nuts. Add the Parmesan cheese, salt and pepper. Finally combine 2 tablespoons water and 2 tablespoons of oil, mix and place aside. Meanwhile, prepare the béchamel. Place the cheesecake in a bowl. Cook the lasagna leaves in a pot with salt water together with a spoonful of oil. Raise the leaves of lasagna to the tooth and place them on one side. Start now assembling your lasagna at nuts. Cover the baking sheet with a blade of velvet sauce and cover with a first layer of lasagna. Distribute a veal of biscuit and walnut sauce. Then cover with cheeses and grated Parmesan cheese. Cover with a layer of lasagna and continue by alternating a layer of seasoning and one of lasagne until the ingredients exhaust. Finish the preparation of lasagna at the nuts with a layer of lasagna that you will cover with bechamel, walnut sauce and parmesan cheese. Bake lasagna at nuts at 200°C and bake for 30 minutes. Let your lasagne cool before slicing and serving.


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