Lasagna with Pistachio Pesto

Pistachio pesto lasagna is a creative and tasty variation of traditional lasagna, in which pistachio pesto replaces the classic Genoese pesto or ragù. Here is a recipe that you might find delicious.

Ingredients

• 250 g fresh lasagna sheets (you can also use those that do not require pre-cooking)
• 200 g shelled unsalted pistachios
• 100 g grated Parmigiano
• 1 garlic clove
• 100 ml extra-virgin olive oil
• Salt, to taste
• Pepper, to taste
• 200 g ricotta
• 300 ml béchamel

Preparation

1. For the pistachio pesto, start by cleaning and chopping the pistachios in a food processor. Add the garlic, a pinch of salt and pepper, and begin blending while gradually adding the olive oil until you obtain a smooth and homogeneous cream.

2. In a separate bowl, mix the ricotta with half of the grated Parmigiano and combine this mixture with the pistachio pesto, blending well to obtain a creamy filling.

3. In a baking dish, begin assembling the lasagna by alternating a layer of pasta sheets, a layer of pesto and ricotta, and a layer of béchamel. Continue until all ingredients are used, finishing with a layer of béchamel.

4. Sprinkle the surface of the lasagna with the remaining grated Parmigiano.

5. Bake in a preheated oven at 180 °C for about 30-40 minutes or until the surface is golden and crispy.

6. Let rest for a few minutes before serving.

Curiosities

The pistachio, particularly the one from Bronte in Sicily, is known for its particularly intense flavor and its bright green color. Pistachio pesto lasagna is a dish that combines Italian culinary tradition with the delicate and refined taste of this nut, offering a pleasant contrast of flavors and textures.