Lasagna with mortadella and pistachio is one of those dishes that can turn any ordinary day into a unique and special moment. Fragrant, flavorful, creamy, and rich in tastes that captivate everyone in the family at the first bite, it’s a recipe that combines the delicate taste of mortadella, the creaminess of béchamel, and the crunchiness of pistachio, creating an irresistible balance. I decided to prepare this main dish to celebrate my little Goffredo’s name day, a perfect occasion to bring something different yet comforting to the table, capable of making everyone feel cherished. Preparing it was a way to celebrate with love, choosing simple yet quality ingredients, and sharing with the family a dish that smells of festivity, tradition, and small gestures of care.
Try it and we’ll meet at the next one!!!
Maria Rosaria
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Lasagna with Mortadella and Pistachio
- 12 slices lasagna sheets
- 2 cups béchamel
- 1 cup chopped pistachios
- 1/4 lb Bologna mortadella
- 1/3 cup pistachio pesto
- 2 cups grated Parmesan cheese
Tools
- 1 Baking Dish
- 2 Bowls
- 1 Wooden Spoon
Steps for Lasagna with Mortadella and Pistachio
First, prepare my béchamel by clicking here. In this link, you’ll find step-by-step instructions to achieve a silky béchamel and tips for preparing it the day before.
As you can see from the photos, I divided the béchamel into two bowls. In one of them, add the pistachio pesto and mix gently with a fork until you get a uniform green color. Then add two teaspoons of chopped pistachios to the green béchamel.
Take the bowl with the white béchamel, add 4 tablespoons of chopped pistachios, and mix well. The result remains light with bits that add crunchiness to each bite.
Now we just have to prepare our lasagna. Buy ready-to-use fresh lasagna pasta if you’re short on time like me; it doesn’t require cooking and can be assembled. Take an oven dish, spread a thin layer of white béchamel on the bottom, then place the first layer of sheets. Cover with the green béchamel, add the mortadella, and a handful of Parmesan cheese.
Alternate: once with white béchamel with bits, once with green béchamel with pistachio pesto.
Continue layering in the same order until all ingredients are used, finishing with a generous layer of béchamel, pistachios, and Parmesan on the surface.
Preheat the oven to 356°F (ventilated). Bake the lasagna for about 35 minutes, until the surface is golden and the lasagna bubbles slightly at the edges. If the surface darkens too much, cover with a sheet of aluminum foil.
Remove from the oven and let it rest for a few minutes before cutting; this helps to compact the layers well.
Serve your slice of mortadella and pistachio lasagna piping hot, the creaminess of the pistachio béchamel and the fragrance of the mortadella will make every bite unforgettable.
Enjoy your meal!
Lasagna with Mortadella and Pistachio
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FAQ (Questions and Answers)
Can I prepare the lasagna the day before?
Yes, you can assemble the lasagna even the day before, store it in the fridge well covered and cook it just before serving. Alternatively, you can also freeze it.
Can the béchamel be flavored?
Of course! You can add a pinch of pepper or a bit of pecorino cheese.
