Pistachio Lasagna with Mortadella and Provola
A main dish that is rich and delicious, the combination of pistachio and mortadella is perfect, and the melted provola does the rest, also serving as a one-dish meal.
This pistachio lasagna can also be prepared in advance.
A good recipe for all seasons, ideal for family lunches, parties, and occasions like Christmas, Easter, etc.
You might also be interested in:
- 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 lasagna (fresh or dry)
- 1 quart bechamel
- 3.5 oz pistachios (or 6.7 oz of store-bought pistachio pesto)
- 1.4 oz Parmigiano Reggiano DOP
- 2.8 oz 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
- Scale digital, with removable bowl and alarm timer
- Bowls Guzzini bowl set of various sizes
- Cutting Board with two side trays, oven safe
- Hand Blender Braun, 1000 W with various accessories
- Baking Dish made of borosilicate glass
Preparation of Pistachio Lasagna with Mortadella and Provola
Prepare the pistachio pesto by blending pistachios with Parmigiano, basil, extra virgin olive oil, and a pinch of pepper. Then mix the pistachio pesto with the bechamel.
To speed up, I bought ready-made pistachio pesto and bechamel, if you want to make bechamel at home, follow my recipe HERE: Bechamel my way … all the secrets!!
In a baking dish (8×11 inches – 2 inches height) pour two tablespoons of pistachio bechamel, then make a first layer of fresh lasagna, cover with more pistachio bechamel, arrange some slices of mortadella and some slices of provola.
You can use either egg lasagna or dry ones, I used the dry ones and put them in raw. In this case, you should cook the lasagna right after preparing them, otherwise, they will become soggy.
Repeat the alternation of layers until you have used all the ingredients, finishing with a layer of bechamel.
Sprinkle the top of the lasagna with grated Parmigiano and knobs of butter and bake in a preheated oven at 356°F for 20-25 minutes.
Finally, decorate with chopped pistachios (optional).
Notes and Tips
If you love lasagna like me, also try this delicious White Lasagna with Mushrooms, Peas, and Emmental.
Shopping Tips!!!
Very practical and cute this set of colorful Guzzini bowls, always useful in the kitchen.
To quickly prepare the pistachio pesto, I recommend the handy accessory mini chopper attachment for my Braun MultiQuick 7 Hand Blender.
Read my review for GialloZafferano on the Hand Blender “Braun MQ9045 MultiQuick 9” .
I also recommend this rectangular borosilicate glass baking dish ideal for lasagna.
You can purchase all the items I recommend above, on Amazon, at a great price, just click directly on the related links.
You can purchase all the items I recommend above, on Amazon, at a great price, just click directly on the related links.
