Pistachio Lasagna with Mortadella and Provola
A rich and tasty main course, the combination of pistachio with mortadella is perfect, and the melted provola does the rest, it also serves as a single dish.
This pistachio lasagna can also be prepared in advance.
A good recipe for all seasons, ideal to prepare for family lunches, parties, and occasions like Christmas, Easter, etc.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Easter
Ingredients for Pistachio Lasagna with Mortadella and Provola
- 12 sheets lasagne (fresh or dry)
- 1 L béchamel
- 3.5 oz pistachios (or 6.7 oz of store-bought pistachio pesto)
- 1.4 oz Parmigiano Reggiano DOP
- 5.5 tbsp extra virgin olive oil
- 5 leaves basil
- 10.6 oz mortadella
- 10.6 oz smoked provola
- to taste pepper (optional)
- to taste chopped pistachios (for decoration, optional)
Tools
- Bowls of various sizes
- Immersion Blender powerful, with 5 accessories
- Baking Dish in borosilicate glass
Preparation of Pistachio Lasagna with Mortadella and Provola
Prepare the pistachio pesto by blending the pistachios with Parmigiano, basil, olive oil, and a pinch of pepper. Then combine the pistachio pesto with the béchamel.
For convenience, I bought the ready-made pistachio pesto and also the béchamel. If you want to prepare the béchamel at home, follow my recipe HERE: Béchamel My Way … all the secrets!!
In a baking dish (8×11 inches – height 2 inches) pour two tablespoons of pistachio béchamel, then make a first layer of fresh lasagna, cover with more pistachio béchamel, and place a few slices of mortadella and provola.
You can use either egg lasagna or dry ones. I used dry and put them in raw. In this case, the lasagna must be cooked immediately after preparing them; otherwise, they’ll become soggy.
Repeat the layer alternation until all ingredients are used up and finish with a layer of béchamel.
Sprinkle the top of the lasagna with grated Parmigiano and small butter flakes and bake in a preheated oven at 356°F (180°C) for 20-25 minutes.
Finally, decorate with chopped pistachios (optional).
Notes and Tips
If you love lasagna as much as I do, try this delicious White Lasagna with Mushrooms, Peas, and Emmental.
Shopping Tips!!!
These very practical and cute Guzzini colorful bowl set are always useful in the kitchen.
To quickly prepare the pistachio pesto, I recommend the very handy accessory mini chopper of my Braun MultiQuick 7.
Read my review for GialloZafferano on the Minipimer “Braun MQ9045 MultiQuick 9”.
I also recommend this rectangular borosilicate glass baking dish ideal for lasagna too.
You can purchase all the items I recommend above, on Amazon, at a great price, just click directly on the respective links.
You can purchase all the items I recommend above, on Amazon, at a great price, just click directly on the respective links.
