Lasagna with Pistachio Pesto and Speck
Lasagna with pistachio pesto and speck is an easy to make and also delicious dish that will impress your family and friends of all ages. Italian food is a winner for lunch or dinner any time of the year and with any one, young or adult. For a hassle free and tasty Italian meal, just make sure you always have one of our Original Sicily Pistachio Pesto jars in your cupboard or fridge.
What you need:
• 300 g lasagna sheets
• 190 g Original Sicily Pistachio Pesto
• 100 g speck (you can find at Farro Fresh in Auckland or any European deli shops, but you can try at your local butcher as well)
• 1 l besciamella (bechamel sauce)
• 100 g grated parmesan
• 250 g provolone cheese (you can find at Farro Fresh or any other European/ Italian grocery shop)
Ingredients for besciamella (bechamel):
• 1 l milk
• 100 g butter
• 100 g flour or corn starch
Mix gently the milk, butter, a touch of salt and the flour in a pot on the stove until the flour is combined and there are no lumps. Continue to mix gently at low temperature and stir constantly to avoid lumps. Cook for about 10 minutes until the cream thickens.
Add the Pistachio Pesto and mix properly with the bechamel. You will obtain a green-ish bechamel.
The bechamel doesn't need to be too thick, leave it a bit more liquid. If it gets too thick though, simply add some more milk.
Simply dice the provolone and the speck. Follow the cooking instructions for the lasagne. Some lasagna sheets need to be pre-cooked before going into the oven. So better buy the pre-cooked ones which are such a time-saver!
Spread a first layer of bechamel at the bottom of your baking dish. Lay a layer of lasagne sheets on top. Lay another layer of bechamel on top of the lasagna sheet, sprinkle some parmesan, provolone and speck. Repeat the process until you finish the ingredients. Last layer will be made of bechamel and some parmesan.
Cover the baking dish with a lid or aluminum foil and cook in the oven at 240 degrees Celsius. This will prevent the top from burning. When it starts to boil, lower the temperature to 200 degrees and keep cooking. Overall, you'll bake the lasagna for about 40 minutes. Remove the aluminum foil or lid for the last five minutes so your lasagna’s top layer can get browned a little bit.
Let it cool for a few minutes and it’s ready to be served!
If you want a final fancy touch to it, sprinkle some pistachio flour on top and enjoy it!