The lasagna with mortadella and pistachio is a tasty main dish perfect to serve during the Christmas holidays. Whether with ragù, with gorgonzola and mushrooms, with speck and pistachio, lasagna is a classic main dish that can never be missing at Christmas. A recipe that can also be prepared in advance and baked just before sitting at the table.
Whatever you prepare them with, they always please everyone, both adults and children. Today I am sharing my version: lasagna with mortadella and pistachios. In this recipe, I used ready-made lasagna sheets, but if you’re a pasta maker, nothing stops you from making them at home. Once the béchamel sauce is ready, you can fill them, involving even the little ones at home. My version includes the use of mortadella and pistachio pesto, and of course, lots of melting cheese. Now let’s head to the kitchen, because the lasagna with mortadella and pistachio will be ready in a click!
If you’re interested in other Christmas main dish recipes, also read:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 1,196.89 (Kcal)
- Carbohydrates 80.40 (g) of which sugars 20.68 (g)
- Proteins 46.69 (g)
- Fat 77.27 (g) of which saturated 37.32 (g)of which unsaturated 23.70 (g)
- Fibers 2.98 (g)
- Sodium 2,998.72 (mg)
Indicative values for a portion of 157 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.8 oz egg lasagna
- 3.5 oz mortadella with pistachios
- 2.3 oz pistachio pesto
- 10.6 oz provola cheese
- 1 tbsp extra virgin olive oil (for the baking dish)
- 1.2 oz grated Parmesan cheese
- crushed pistachios (to taste)
- 4.2 cups milk
- 3.5 oz butter
- 3.5 oz all-purpose flour
- salt (to taste)
- pepper (to taste)
- nutmeg (to taste)
Tools
- High-sided saucepan
- Pan
- Cutting board
- Knife
- Hand whisk
- Baking dish
Steps
First, prepare the béchamel sauce. Bring the milk to a boil in a saucepan with salt, pepper, and nutmeg. Separately, melt the butter and when it reaches a brown color, add the flour all at once. Stir until well combined. Then pour the roux into the milk and bring it to a boil for a few minutes, stirring with a hand whisk, or until the béchamel has thickened. Once the béchamel sauce is ready, add 1 oz of grated cheese from the total and stir until well melted.
Now prepare the lasagna. Grease a baking dish with a bit of oil or alternatively, you can also use butter. Distribute a layer of béchamel and place the first lasagna sheet. Add more béchamel and a slice of mortadella. Then continue with a few slices of provola, pistachio pesto, and crushed pistachios. Proceed this way until you have used all the ingredients. Complete the last layer by distributing only béchamel, pistachio pesto, and crushed pistachios.
Sprinkle generously with grated cheese and bake in a static oven at 392°F for 40 minutes, covering the lasagna with aluminum foil. After the cooking time, uncover the lasagna and continue cooking for another 5 minutes, or until the surface is golden. To aid the browning, you can use the grill function. Obviously, cooking times are relative, and you should refer to the type of oven you own.
The lasagna with mortadella and pistachio is ready! Serve immediately as soon as it’s out of the oven, still hot and melting.
Variations and Tips for Lasagna with Mortadella and Pistachio
Lasagna can be stored in the refrigerator for one or two days covered with food wrap. Additionally, they can be prepared in advance and stored in the refrigerator for a maximum of one or two days. You can also freeze them but only if fresh ingredients have been used. It will then be sufficient to thaw them in the refrigerator for 24 hours and subsequently cook them in the oven as explained in the recipe.
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FAQ Questions and Answers for Lasagna with Mortadella and Pistachio
Can I freeze the lasagna?
Yes, you can freeze them but only if fresh ingredients are used. It will then be sufficient to thaw them in the refrigerator for 24 hours and cook them in the oven as explained in the recipe.
