Mix the pistachio pesto with the béchamel sauce.
In a baking dish, spread a tablespoon of béchamel, place a lasagna sheet, béchamel, mortadella, mozzarella, and Parmesan.
Repeat for 4-5 layers.
In the last layer, put only béchamel, Parmesan, and pistachio crumbs.
Cover with a sheet of parchment paper and seal with aluminum foil.
Cook in the air fryer at 180°C for 18 minutes.
In the last 4 minutes, remove the cover to brown the surface.
Alternatively, bake in a preheated oven at 180°C for 30 minutes.
Serve hot with extra pistachio crumbs.
Air fryer
20x20 cm baking dish
Parchment paper
Aluminum foil
For even cooking, cover the surface with parchment paper and aluminum foil, removing it in the last minutes to brown.
Italia, Sicilia
| Energy (kcal) | 153.07 |
| Carbohydrates (g) | 5.57 |
| of which Sugars (g) | 2.19 |
| Fat (g) | 11.05 |
| of which Saturates (g) | 2.67 |
| Protein (g) | 7.38 |
| Fiber (g) | 1.38 |
| Sale (g) | 0.11 |
