Baked Walnut Lasagne with Pesto


  • 350 g (12 oz) shelled walnut halves
  • 100 g (4 oz) pine nuts
  • 6 tablespoons walnut oil
  • 1 or 2 garlic cloves, peeled and crushed – optional
  • 6 tablespoons finely chopped flat-leaf parsley
  • 400 g (14 oz) lasagne sheets
  • 50 g (2 oz) butter
  • freshly grated Parmesan or other suitable cheese
  • fresh pesto


Drop the walnut halves into boiling water for a few minutes to loosen the skin. Drain, and rub off the skin. This stage can be left out if you prefer.

Lightly toast the pine nuts in a dry pan, and then pound all the nuts together. Gently fry them for a few minutes in a little of the walnut oil, together with the garlic if using it, and the parsley. Remove from the heat, and add a little boiling water and the remaining oil so that the mixture has a looser spreading consistency.

Cook the sheets of lasagne according to the directions on the packet, drain, and line a buttered ovenproof dish with some of it. Spread a layer of walnut paste, and top with lasagne sheets. Alternative layers of paste and pasta, and continue until you have used up all the paste and pasta. Dot with flakes of butter and cheese, and bake for 15 to 20 minutes in a hot oven. Serve with the pesto.