Pistachio Lasagna (Lasagne al Pistacchio)
Category: Main Course
Servings: 4
Pistachio Lasagna is a rich, creamy, and flavorful twist on the traditional Italian lasagna, with the subtle, nutty sweetness of pistachios adding a delightful contrast to the savory layers. This indulgent dish is perfect for those looking to elevate their pasta game with unique ingredients and bold flavors. Packed with ground pork, creamy bechamel, aromatic herbs, and generous amounts of pistachios, this lasagna will impress your guests and satisfy your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg Lasagna Sheets | 320g |
| Ground Pork | 500g |
| Caciocavallo Cheese (grated) | 250g |
| Grana Padano DOP (grated) | 30g |
| Fresh Rosemary | 1 sprig |
| Fresh Thyme | 1 sprig |
| White Wine | 30g |
| Garlic Clove | 1 |
| Salt (fine) | to taste |
| Freshly Ground Black Pepper | to taste |
| Whole Milk | 1 liter |
| All-Purpose Flour (00) | 120g |
| Butter | 70g |
| Unsalted Pistachios | 50g |
| Extra Virgin Olive Oil | 20g |
Instructions
-
Prepare the Pistachio Paste
Begin by placing the unsalted pistachios in a food processor. Add 20g of extra virgin olive oil and pulse until you achieve a coarse paste. You can adjust the texture to your liking, but it should remain a bit chunky rather than fully smooth. -
Make the Bechamel Sauce
In a large saucepan, pour the milk and warm it gently over medium heat until it begins to steam. In a separate pan, melt the butter over low heat. Once the butter has melted, gradually add in the flour, stirring continuously to create a roux (paste). Slowly pour in the warm milk, whisking constantly to prevent lumps from forming. Continue to stir and cook for about 5-7 minutes until the sauce thickens. Once thickened, remove the pan from the heat and stir in the pistachio paste. Season the bechamel with salt and freshly ground black pepper to taste. Cover the sauce with plastic wrap and set aside to cool slightly at room temperature. -
Prepare the Meat Sauce
In a frying pan, heat a drizzle of olive oil and sauté the garlic clove, finely chopped rosemary, and thyme over medium heat for about 1 minute until fragrant. Add the ground pork to the pan and cook, breaking it up with a spoon, for 5 minutes or until browned. Pour in the white wine and let it cook off, allowing the meat to absorb the flavors. Season the mixture with salt and pepper to taste. Set the meat sauce aside. -
Assemble the Lasagna
Preheat the oven to 190°C (375°F). Grease a baking dish lightly with butter. Begin by spreading a thin layer of pistachio bechamel sauce on the bottom of the dish. Layer 3 sheets of lasagna noodles over the sauce. On top of the noodles, spread a generous spoonful of the ground pork mixture, followed by a sprinkle of grated caciocavallo cheese and a handful of roughly chopped pistachios. Repeat this layering process until you have used up all of the ingredients, finishing with a final layer of pistachio bechamel sauce, ground pork, caciocavallo cheese, Grana Padano, pistachios, and a generous amount of freshly ground black pepper. -
Bake the Lasagna
Once the lasagna is assembled, place it in the preheated oven and bake for 30 minutes, or until the top is golden and bubbling. If desired, cover the lasagna with aluminum foil during the first 20 minutes to prevent over-browning. -
Serve
After baking, remove the lasagna from the oven and let it cool for a few minutes before serving. This resting time will allow the flavors to meld and make slicing easier. Serve warm, garnished with extra freshly ground black pepper or additional pistachio crumbs for a crunchy finish.
Enjoy your Pistachio Lasagna—a creamy, indulgent dish that pairs beautifully with a crisp white wine or a refreshing salad. This recipe is sure to be a new family favorite, offering a unique, nutty twist on a classic Italian comfort food.
