White lasagna with Bronte pistachios pesto sauce
Ingredients per 4 People
Fresh lasagna pasta, 8.8 oz
Bechamel sauce, 17 oz
Toasted pistachios, 1.7 oz
Pine nuts, 0.7 oz
Dried tomatoes, 1.7 oz
Ricotta, 9 oz
Milk, 3.4 fl oz
Grated Parmigiano Reggiano, 3 oz
Extra virgin olive oil EVO, 1 fl oz
Salt, to taste
Pepper, to taste
Turn on the oven to 356°F, turned on conventional (static) mode.
Mix in a food processor the pistachios, dried tomatoes, pine nuts and oil to prepare pistachios pesto. In a bowl, stir the mixture with ricotta, add salt and pepper. Pistachios pesto is ready.
In a baking dish lay 5 layers of lasagna on the bottom, then proceed with bechamel, lasagna, pistachios pesto and grated Parmigiano Reggiano. Repeat the process until every ingredient is over (about 5 layers).
Before the last Parmigiano Reggiano layer, pour some milk to soften up lasagna and dust evenly with Parmigiano Reggiano left.
Put lasagna in the oven for 30 minutes. Let them rest for 10 minutes and serve. Enjoy your meal.
Daniela Stratta – Chiedilo alla Dani
I was born and grew up in Asti (Piedmont - Monferrato) which is an area with a strong wine and food tradition.
Now I have been living in Finale Ligure (Liguria) where I take inspiration from the wonderful seaview I enjoy from my house.
I write on chiediloalladani: through my blog I have had the opportunity to reorganize my notes scattered around my house.
It is my travel diary: a world of taste, places, art and recipes.
Travelling is my great passion which only becomes perfect through food and wine experience.
My recipes are easy and tasty.
They have in common my curiosity and the quality of raw materials that I learnt to know when I was a little girl in my house in the countryside.