How to make
Heat 1/2 cup of olive oil in a pan. Fry finely chopped 1/2 onion and a clove of garlic.
Add the sliced mushrooms, season with a pinch of dried or fresh oregano, a pinch of black pepper, pour a cup of vegetable broth and simmer until the mushrooms are soft.
Make the Béchamel: melt the butter in a pot, fry two tablespoons of flour, pour the milk and boil until it thickens. Season the finished Béchamel with a pinch of nutmeg.
Boil water with one tablespoon of salt. Blanch the lasagna sheets one by one according to the instructions on the package.
Pour a few spoons of Béchamel into a tray. Put a lasagna sheet, pour the stewed mushrooms on top, sprinkle with ground walnuts, put pieces of mozzarella and a pinch of grated parmesan. Drizzle with 1-2 tbsp. Béchamel and again place a sheet, stuffing and so on until you run out of products.
Finish off the lasagna with Béchamel and sprinkled with grated parmesan.
Cut the mushroom lasagna. Bake at 390°F (200°C) in a preheated oven with a fan until nicely browned.
Serve the Mushroom and Walnut Lasagna warm and garnished with whole walnuts!
Enjoy!
