Lasagna with pistachio pesto

courses
first
method
up to 45 minutes
difficulty
easy
cooking
20 minutes
ingredients
lasagna with Carli pistachio pesto

Lasagna with pistachio pesto

Lasagna with pistachio pesto and mortadella is a delicious first course, suitable for serving on lots of different occasions.

Preparation of lasagna with pistachio pesto

To prepare lasagna with pistachio pesto, start by preparing the béchamel: heat the milk in a saucepan on a low flame and leave to cool. Place the oil and the flour in another saucepan and heat on a low flame, stirring frequently, for a couple of minutes. When bubbles start to appear, remove the base from the heat and add half of the cooled warm milk. Stir with a whisk to prevent lumps from forming. Now add the remaining milk and heat some more. Season with a pinch of salt and a generous grating of nutmeg. Cook on a medium flame, stirring with a whisk all the while, until the béchamel starts to boil and thicken.

Blanche the pasta for the lasagna with pistachio pesto in abundant salted water, drain, dip them in a bowl with water and ice and dab with a clean cloth just before using them.

Now proceed to assemble the lasagna with pistachio pesto as follows: add a layer of pasta to a lightly greased baking tin; cover with the béchamel, a few spoons of our Pistachio Pesto, some pieces of mozzarella and a slice of mortadella. Cover with another layer of pasta and repeat until all the ingredients run out.

Bake the lasagna with pistachio pesto in a static oven preheated to 210°C for 20 minutes, until nice and golden on the surface.

 
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