Italian
Lasagna Mortadella e Pistacchio
by Manu Food · 60K subscribers on YouTube
A rich and creamy lasagna with mortadella, provola cheese, and a pistachio pesto béchamel sauce, topped with crunchy pistachio granules.
- Difficulty
- easy
Ingredients
9 items- Sfoglia di LasagnaUse fresh or dried lasagna sheets
- Béchamel SauceHomemade or store-bought
- ProvolaYou can substitute with fior di latte
- MortadellaCut into thick strips
- Extra Virgin Olive OilFor the pesto and drizzling
- Parmigiano ReggianoGrated, for pesto and layering
- Black Pepper(optional) — To taste
- Pistachio CrumbFor garnish
- Pistacchi InteriFor the pistachio pesto
Method
- Prepare the pistachio pesto: blend whole pistachios, Parmigiano Reggiano, and extra virgin olive oil until smooth. Do not add garlic to keep it lighter, but you may if you prefer.
- Mix the pistachio pesto into the béchamel sauce to create a pistachio béchamel.
- Cut the provola (or fior di latte) into slices or strips.
- Remove the outer casing from the mortadella and cut it into thick strips.
- Assemble the lasagna: in a baking dish, layer lasagna sheets, pistachio béchamel, mortadella strips, provola slices, and grated Parmigiano Reggiano. Repeat layers until all ingredients are used.
- Bake in a preheated oven until golden and bubbling. (Exact temperature and time not specified; bake at around 180°C / 350°F for 25-30 minutes or until done.)
- Garnish with pistachio granules before serving.
