Ingredients for 4 people
- 15 sheets of lasagna Pasta Armando
- 700 ml of béchamel sauce
- 120 g of pistachio pesto
- 120g of thinly sliced speck
- Provola or mozzarella
- 120 g of grated Parmesan cheese
- Pistachio grains
- Salt
- Extra virgin olive oil
After preparing the béchamel sauce, add the pistachio pesto, a generous spoonful of grated Parmesan cheese, and a pinch of salt.
Now start building the various layers: pistachio bechamel on the bottom, Armando Pasta puff pastry, bechamel, speck, provola or mozzarella, grated Parmesan and so on.
Make at least 4 layers and, remember, be generous with the ingredients otherwise it might be a little dry at the end of cooking.
Bake the lasagna at 180°C (350°F) for the first 10 minutes, covering the dish with aluminum foil. After 10 minutes, remove the foil and continue baking for another 12-15 minutes.
Remove the pistachio lasagna from the oven and top with chopped pistachios.
Enjoy your meal!
