Lasagna with pistachio pesto

Preparation of lasagna with pistachio pesto

To prepare lasagna with pistachio pesto, start by preparing the béchamel: heat the milk in a saucepan on a low flame and leave to cool. Place the oil and the flour in another saucepan and heat on a low flame, stirring frequently, for a couple of minutes. When bubbles start to appear, remove the base from the heat and add half of the cooled warm milk. Stir with a whisk to prevent lumps from forming. Now add the remaining milk and heat some more. Season with a pinch of salt and a generous grating of nutmeg. Cook on a medium flame, stirring with a whisk all the while, until the béchamel starts to boil and thicken.

Blanche the pasta for the lasagna with pistachio pesto in abundant salted water, drain, dip them in a bowl with water and ice and dab with a clean cloth just before using them.

Now proceed to assemble the lasagna with pistachio pesto as follows: add a layer of pasta to a lightly greased baking tin; cover with the béchamel, a few spoons of our Pistachio Pesto, some pieces of mozzarella and a slice of mortadella. Cover with another layer of pasta and repeat until all the ingredients run out.

Bake the lasagna with pistachio pesto in a static oven preheated to 210°C for 20 minutes, until nice and golden on the surface.