Walnut lasagna
60 min
6 people
  • 375g Monte Banato lasagna sheets
  • 1/2 red onion
  • 5 garlic cloves
  • 2 carrots
  • 300g onions
  • 1 zucchini
  • 250g walnuts
  • 2 tablespoons olive oil
  • 500ml tomato juice
  • 400g mascarpone
  • 100g sour cream
  • 300g mozzarella

Step 1: Prepare the first vegetable mix in a blender by blending the onion, garlic cloves, and carrots. Add the composition to a vase.
Step 2: Prepare the mushroom, zucchini and walnut vegetable mix using the same method as the first one.
Step 3: Add olive oil to a pan and fry the first vegetable mix for a few minutes.
Step 4: Pour the second vegetable mix onto the first one and season with salt, pepper, oregano, basil and paprika.
Step 5: Add the tomato juice and mix until an even mixture forms.
Step 6: In a separate bowl, create a cream made out of mascarpone, sour cream, salt, pepper and a chopped garlic clove.
Step 7: Start building the lasagna in an oven-safe dish by layering the ingredients in the next order: vegetable mix, lasagna sheets, mascarpone cream, and mozzarella. Repeat the process until your lasagna reaches the desired height.
Step 8: Bake the walnut lasagna at 180 degrees Celsius for 30-35 minutes, or as indicated on the lasagna sheet package.
Step 9: Leave the lasagna to rest for 10 minutes after the cooking time has passed and sprinkle fresh parsley on top.
Step 10: Serve and enjoy!