The lasagna with pistachio and speck is an easy and tasty main course, perfect to serve during Christmas and New Year’s lunches. Who doesn’t make lasagna during the holiday season? A must that is typically prepared for Sunday lunches and even more so if there’s a special occasion. If you’ve tried the lasagna with turnip tops and provolone, then you must not miss this recipe.
Although it requires a bit more time than a classic pasta dish, the preparation is very simple. If you also use ready-made lasagna sheets as in my version, you’ll see that in no time you’ll have a tasty main course that everyone will surely love. After preparing a delicious béchamel, the game is on! All that’s left is to assemble all the ingredients to prepare this main course that always pleases everyone. To make it even more savory, I added slices of speck which you can replace with another cold cut of your choice. Instead of pistachio crumbs, you can use pistachio pesto: a very simple preparation to make. Just blend shelled and toasted pistachios with extra virgin olive oil. Now follow me into the kitchen, because the lasagna with pistachio and speck will be ready in a click!
If you are interested in other Christmas main course recipes, also read:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 25 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 889.95 (Kcal)
- Carbohydrates 53.00 (g) of which sugars 14.12 (g)
- Proteins 44.70 (g)
- Fat 55.95 (g) of which saturated 19.44 (g)of which unsaturated 17.26 (g)
- Fibers 2.82 (g)
- Sodium 1,624.89 (mg)
Indicative values for a portion of 310 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
- 9 oz egg lasagna (ready-made)
- 5.3 oz speck
- 14 oz scamorza cheese
- 2.1 oz pistachio crumbs
- 2/3 cup grated Parmesan
- 2 tsp extra virgin olive oil (for the baking dish)
- 1 quart milk
- 7 tbsp butter
- 3/4 cup all-purpose flour
- salt (to taste)
- pepper (to taste)
- nutmeg (to taste)
- 1/3 cup grated Parmesan
Tools
- High-sided Saucepan
- Pan
- Hand Whisk
- Baking Dish
Steps
First, prepare the béchamel. 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 to a boil for a few minutes, stirring with a hand whisk, or until the béchamel has thickened. Subsequently, add the grated cheese and stir until melted, then set aside.
Now move on to the preparation of the lasagna. Spread a little oil in the baking dish to prevent sticking during cooking. Alternatively, you can also use soft butter. Then spread a ladle of béchamel on the bottom and the first sheet of pasta. I used ready-made lasagna sheets, but if you’re patient and more skilled than me, you can also prepare homemade sheets.
Then place the speck slices and subsequently the scamorza slices. I used regular, but if you prefer a stronger flavor, you can also use smoked, or substitute it with another melting cheese. However, I recommend avoiding cheeses that release water, but those that are aged with a hard texture. Then add a layer of béchamel, pistachio crumbs, and grated cheese.
Continue this way until all the ingredients are used, and finish the last layer with béchamel, pistachio crumbs, and plenty of grated cheese.
Bake at 392°F for 40 minutes with the convection function, covering with food aluminum foil for the last 5 minutes uncovered with the convection function.
Variations and Tips
Lasagna with pistachio and speck can be stored in the refrigerator for two to three days. Alternatively, you can also prepare them in advance and store them in the refrigerator covered with aluminum foil.
Instead of speck, you can use mortadella or another cold cut of your choice.
