Creamy and festive lasagna made with pistachio cream, béchamel, mozzarella, parmesan, and artisanal mortadella. A quick recipe that can also be made with ready-made fresh pasta and béchamel.
Preheat the oven to 180°C.
Prepare the pistachio cream: mix the béchamel with the pistachio pesto (about 3 tablespoons) and stir until obtaining a smooth green cream.
Cut the mortadella into cubes.
Assemble the lasagna in a baking dish: spread a thin layer of pistachio cream, then a sheet of fresh pasta, sprinkle with parmesan, add mozzarella and mortadella. Repeat for a total of 4 layers (cream, pasta, parmesan, mozzarella, mortadella).
Finish with a final layer of cream, parmesan, and a few cubes of mozzarella on top.
Bake in the oven at 180°C for 20 minutes, then finish with 5 minutes under the grill to brown the top.
Remove from the oven, let rest for a few minutes and serve hot.
Baking dish
Bowl
Spoon
Cheese grater
In the refrigerator: keep covered for 1-2 days; freezable: yes, before cooking or after cooled cooked (up to 1 month).
It is possible to use ready-made béchamel and fresh pasta to speed up the process. Suitable for festive lunches; pair with a structured white wine or a rosé.
Italy, Campania
| Energy (kcal) | 277.74 |
| Carbohydrates (g) | 20.95 |
| of which Sugars (g) | 1.54 |
| Fat (g) | 14.57 |
| of which Saturates (g) | 7.32 |
| Protein (g) | 15.03 |
| Fiber (g) | 0.99 |
| Sale (g) | 0.5 |
