PREPARATION

Preheat the oven to 190°C.

Peel the parsnips and carrots and cut into thin slices. Remove the leaves from the celery and cut into even slices. Cook the vegetables with bay leaf and rosemary in 1 tablespoon butter. Season with salt and pepper.

Mix cream in Philadelphia, the egg and the half of the shredded cheese. Season with freshly ground pepper, nutmeg and salt.

Cook the lasagne sheets 2 minutes in salted water. Arrange the lasagna sheets alternating with vegetables and cream in a casserole. Sprinkle each layer between the chopped nuts and grated zest of 1/2 lemon. Keep finally a layer of the cream mixture and sprinkle with remaining cheese. Set in the middle of the oven and let 20 to 25 minutes baking.

Remove from oven and sprinkle the remaining walnuts and lemon zest over.