Pistachio lasagna: you need to get your hands on this italian dish!

published on 31 January, 2019 at 11:03

Ingredients:

50 g (1.7 oz) butter;
50 g (1.7 oz) flour;
2 cups milk;
2 tbsp olive oil;
50 g (1.7 oz) pistachio;
30 g (1 oz) parmesan cheese;
2 tbsp hot water;
1 tsp lemon zest;
10-12 lasagna sheets, pre-cooked;
1 cup mozzarella cheese;
½ cup crispy bacon;
½ cup pistachios, powdered.

Instructions

Preheat oven to 190C (375F).
To make pistachio sauce base blend pistachios into powder and combine with olive oil, parmesan cheese, water and lemon zest.
For béchamel melt butter over medium heat, add flour and stir. Cook the base of the sauce for 1 minute, then start adding milk slowly while constantly whisking.
When the sauce is thick and bubbly, remove from heat and stir pistachio mixture in.
Add some sauce on the base of the baking pan and cover with lasagna sheets. Add more sauce, some mozzarella cheese, more powdered pistachios and crispy bacon bits. Repeat until the baking pan is full, making sure to finish lasagna with a layer of cheese.
Bake for 30 minutes, remove from the oven, top with leftover pistachios, let set for 10-15 minutes before slicing.