It's not Carnival without lasagna: this time I'm sharing a recipe for all pistachio lovers!
- 1.33 pack of Armando lasagna
- 200 g of pistachio pesto
- 533.33 g of sausage
- 666.67 ml whole milk
- 66.67 g of butter
- 66.67 g of 00 flour
- Pistachio flour to taste
- 333.33 g of provola or stringy cheese, sliced
- 200 g of grated Parmesan cheese
- Salt to taste
Start by making the béchamel sauce: heat the milk in a bowl, then melt the butter in another saucepan and add the flour all at once. Stir well, removing the pan from the heat. Then, add the milk and continue stirring, returning the pan to the heat until the sauce thickens. Season with salt, 50g grated Parmesan cheese, and the pistachio pesto.
At this point, brown the sausage in a non-stick pan and set it aside.
Once the ingredients are ready, begin assembling the lasagna, starting with a base of pistachio béchamel sauce, then adding the lasagna noodles, béchamel sauce, sausage, parmesan, and so on, until all the ingredients are used up.
Finish with grated Parmesan cheese and a spoonful of pistachio flour.
Bake for about 20 minutes and serve piping hot.
Enjoy your meal!
