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
Process
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.
SOURCE: www.misya.info
