|
Recipe Categories : | Italian
| Lasagne | Walnuts
|MAIN INDEX |
Serves : 6
Ingredients :
- mozzarella about 2½" (5 cm) in diameter, diced and drained
- ¼ lb (100 g) Swiss cheese, diced
- ½ lb (200g ) Asiago cheese, diced
- ¾ lb (300 g) fresh lasagna
- ¼ cup unsalted butter
- 1¼ cups béchamel sauce
- ¼ lb (100 g) walnuts, half crumbled, and the other half finely
ground
- 1 cup freshly grated Parmigiano
Preparation and Cooking Instructions :
- Preheat your oven to 400°F (200°C).
- Blanch the lasagna, a few sheets at a time, in salted boiling water
for 2-3 minutes; remove them with a strainer and let them drain on a
clean cloth.
- Butter an oven proof serving dish and put down a first layer of lasagna.
- Spread a layer of béchamel sauce over it, dust it with some of the
powdered walnuts, and then sprinkle some of the cheese and some of the
chopped walnuts over it. Continue with another layer of pasta, followed
by more cheese and more nut, and so on until all is used up; the top
layer should be cheese, walnuts, and béchamel sauce, and you should
dot it with the butter and sprinkle the grated Parmigiano over it. Bake
the lasagna for about 20 minutes, and serve.
|
|
