Pistachio pesto and speck lasagna is a rich and flavorful main course, perfect for the Christmas Holidays. It’s very simple to prepare; you’ll need high-quality pesto, which you can make at home if you prefer, very thin lasagna sheets, speck, and béchamel sauce.

Pistachio pesto and speck lasagna is a dish that’s different from the usual! Prepare it, and you’ll discover a new mix of flavors that will instantly win over your guests! If you have any leftovers, this lasagna will be just as delicious reheated the next day!

Now I’ll leave you to the recipe, a big kiss Chicca.

Ingredients

Difficulty: Very Easy
Cost: Medium
Preparation time: 20 Minutes
Portions: 4 people
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

7 oz lasagna sheets (very thin)
5.3 oz pistachio pesto
8.8 oz mozzarella
1 oz cheese
as needed crushed pistachios
4.2 oz speck
1 cup béchamel sauce

Tools

1 Baking dish

Steps

Add the pistachio pesto to the béchamel sauce and mix well.
Place a little béchamel on the bottom of a baking dish and start, then lay down the lasagna sheet, then add the speck cut into strips and the mozzarella.
Create several layers until the ingredients are used up
The last layer, sprinkle generously with crushed pistachios and grated parmesan to form the crust.
Then bake your lasagna in static mode at 375°F for about 25 minutes,
Let it cool slightly before serving.