In: All Recipes recipes25 February 2011
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Walnut Lasagna: a first course I tried a few Sundays ago, and it totally conquered me, thanks to its mild and special taste. If you love cheeses and walnuts, you need to try it, you’ll love it too! In my family Walnut Lasagna has reached the top ten of the favorite dishes!
If you try the recipe, let me know what you think about that!
I wish you a nice weekend, full with relax and good cuisine, kisses :-*

Ingredients for 6 servings:
buy Aciclovir online 300 g of lasagna sheets
200 g of mozzarella
150 g of asiago
150 g of fontina order Tadalafil online
500 ml of white sauce
50 g of grated parmesan
salt
evo oil

Ingredients for the walnut sauce:
Buy Toradol 30 g of butter
50 g of parmesan
100 g of walnut kernels
1 tbsp of pine nuts
1 clove of garlic
2 tbsp of evo oil
2 tbsp of water
salt
black pepper

Preparation Time: 30 min.
Baking Time: 50 min.
Total Time: 1 hour and 20 min.

How to make Walnut Lasagna

Blanch walnuts for a few minutes, then chop them together with pine nuts.
In a large pan let fry garlic with butter, then take garlic away and add walnuts and pine nuts.

Add in parmesan, salt and pepper.

At last stir in 2 tbsp of water and 2 tbsp of oil, and put aside.

Make the white sauce.

Then, dice the cheeses and put them in a bowl.

Cook lasagna sheets, with addition of a tbsp of evo oil, in a large pot of boiling salted water, at a rolling boil, following the cooking time reported on the package. Drain when still a little firm, not mushy, and let dry, quite apart from each other, on a clean cloth.

Now let’s arrange your Walnut Lasagna.
Spread some white sauce on the bottom of a casserole, and cover it with a layer of lasagna sheets.

Spread some more white sauce and some walnut sauce.

Then add diced cheeses and grated parmesan.

Cover with a new layer of lasagna sheets, and keep on till you finish lasagna sheets.

Cover the last layer with white sauce, walnut sauce and parmesan.

Bake at 200°C for about 30 minutes, or till nicely golden.

Let cool till almost lukewarm before slicing and serving.

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