The lasagna with pistachio pesto is a variation of the classic lasagna with meat sauce and bechamel. It is a rich and flavorful main course, perfect for the Christmas holidays. Preparing it is very simple, you’ll need bechamel, high-quality pesto, very thin lasagna, and pork cheek that will add flavor and taste to the recipe.
If you are looking for other lasagna recipes, take a look at these:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 517.86 (Kcal)
- Carbohydrates 21.02 (g) of which sugars 3.93 (g)
- Proteins 18.99 (g)
- Fat 39.85 (g) of which saturated 11.55 (g)of which unsaturated 13.44 (g)
- Fibers 1.22 (g)
- Sodium 392.90 (mg)
Indicative values for a portion of 5 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
- 7 oz puff pastry
- 2/3 cup pistachio pesto
- 2 cups mozzarella
- 5.3 oz pork cheek
- to taste chopped pistachios
- 1/3 cup Parmesan cheese
- 3.5 tbsp butter
- 1/3 cup flour
- 2 cups milk
- to taste salt
Tools
- 1 Whisk
- 1 Baking Dish
How to Make Lasagna with Pistachio Pesto
Melt the butter in a saucepan over low heat, then turn off the heat and sprinkle the sifted flour while stirring with a whisk to avoid lumps.
Then put it back on the heat and stir until it turns golden. Now that you’ve got the roux, add the hot milk and season with a sprinkle of nutmeg and a pinch of salt, then stir until it thickens, it will take about 10 minutes.
Add the pistachio pesto to the bechamel and mix well.
Set aside. In a pan, brown the pork cheek without any fat.
Place some bechamel on the bottom of a baking dish and start assembling everything, then lay the puff pastry, then add the crispy bacon and mozzarella cut into pieces.
Make several layers until you’ve used up the ingredients.
For the final layer, sprinkle generously with chopped pistachios and grated Parmesan to create a crust.
Then bake your lasagna in static mode at 374°F for about 25 minutes,
Let it cool slightly before serving.
Storage and Variants of Lasagna with Pistachio Pesto
Lasagna with pistachio pesto can be stored in the refrigerator in an airtight container for up to two days. Variations are possible, such as replacing the bacon with mortadella, shrimp, or smoked salmon.
FAQ (Frequently Asked Questions)
Watch the video recipe
