A creamy, elegant first course perfect for special occasions. This lasagnetta combines the delicate flavor of shrimp with the creaminess of an olive oil béchamel, enriched with a fragrant pistachio pesto.
Prepare the béchamel: In a small saucepan, heat the oil and add the flour, stirring with a whisk to form a smooth roux. Pour in the lukewarm milk, continuing to whisk vigorously to prevent lumps. Cook over medium-low heat until the béchamel thickens. Season with salt and nutmeg.
Add the pistachio pesto: Once ready, add about 8 generous tablespoons of pistachio pesto to the still warm béchamel. Stir until you get a smooth, homogeneous cream with a delicate green color.
Cooking: Bake in a preheated static oven at 200°C (392°F) for about 25 minutes, or until the surface is golden and the lasagnetta is well set.
Pour a first layer of pistachio béchamel on the bottom of the baking dish. Lay the first sheet of pasta, then cover with more béchamel, a handful of shrimp, and some thin slices of mozzarella. Continue with another layer of pasta and repeat.
On the last layer, spread only the pistachio béchamel and finish with a sprinkle of grated Parmesan.
Bake in a preheated static oven at 200°C (392°F) for about 25 minutes, or until the surface is golden and the lasagnetta is well set.
30x22 baking dish
Dish set
You can prepare the béchamel in advance and store it in the fridge for one day, covered with cling film in contact.
Also excellent served in small squares as elegant finger food for a buffet.
Italia, Sicilia
| Energy (kcal) | 342.89 |
| Carbohydrates (g) | 19.55 |
| of which Sugars (g) | 2.99 |
| Fat (g) | 23.22 |
| of which Saturates (g) | 3.82 |
| Protein (g) | 13.21 |
| Fiber (g) | 3.81 |
| Sale (g) | 1.65 |
