Pistachio Lasagna Recipe of of 24-05-2015 [Updated on 17-12-2019]
Mammamia and what are these lasagna with pistachios, I mean really, they are the best lasagna I have prepared so far;) If you like pistachios I really invite you to try my recipe and tell me what you think, I really loved them and I I am promised to do them again. Fortunately this morning the weather is gracing me and I am walking around in Montepulciano, a very pretty village that is enchanting me with its characteristic cellars, the enormous variety of wines and the tastings of pecorino, fantastic! I'll leave you to the recipe of my pistachio lasagna and go for some culinary shopping, see you tomorrow!
How to make pistachio lasagna
Prepare the bechamel.
Put the butter and flour in a saucepan on the stove and mix until creamy.
Add the milk, salt, and season with pepper and nutmeg.
Then cook, stirring constantly with a wooden spoon, until you get a not too thick béchamel.
Then start preparing the pistachio pesto: put the grains, garlic, parsley and parmesan in the jug of a mixer
Start blending with the blender, pouring the oil slowly.
Season with salt and pepper, and continue to blend until you get a smooth sauce.
Blanch the lasagna sheets in salted water and a drizzle of oil for a minute.
Drain them al dente and place them on a clean cloth.
Then begin to assemble the lasagna.
Cover the bottom of a baking dish with a little béchamel, then place a layer of pasta on top
Season with a few tablespoons of béchamel and some pesto, mixing them lightly together.
Add a few thin slices of provolone and a handful of diced speck.
Cover with a second layer of pasta and proceed with the layers until all the ingredients are used up.
Finish with a layer of pasta.
Cover it with bechamel and parmesan.
Then cook the pistachio lasagna in the oven for about 30 minutes at 180 ° C.
Let it cool slightly, then cut into slices and serve.