Mortadella and Pistachio Lasagna

Name: Mortadella and Pistachio Lasagna
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: European, Mediterranean, Italian
Ingredients: 3/4 cup pistachios, toasted; 1/4 cup Parmesan, grated; 6 basil leaves; 1/4 cup olive oil; 1/4 cup butter; 1/4 cup flour; 4 cups milk, heated (I used 2%); Lasagna noodles*; 8 oz mortadella (about 24 slices), keep 9 whole and slice the rest in half; 8 slices provolone, quartered; 1 cup mozzarella, shredded; 1/2 cup Parmesan, grated; 1/4 cup pistachios, roughly chopped

4 steps

Prep:30minCook:45min

This decadent lasagna is filled with layers of mortadella, a creamy pistachio Béchamel sauce and three types of cheese. The amount of noodles you’ll need depends on which type you use. I used Whole Foods’ no-boil noodles and needed 16, 4 for each layer.

Updated at: Thu, 17 Aug 2023 05:38:03 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories574.6 kcal (29%)

Total Fat43.4 g (62%)

Carbs21.2 g (8%)

Sugars7.6 g (8%)

Protein26.4 g (53%)

Sodium761 mg (38%)

Fiber2.1 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Pistachio Béchamel

¼ cupparmesan

¼ cupolive oil

¼ cupbutter

¼ cupflour

4 cupsmilk

heated, I used 2%)

Lasagna

Lasagna noodles

8 ozmortadella

keep 9 whole and slice the rest in half

8 slicesprovolone

quartered

1 cupmozzarella shredded

½ cupparmesan

grated

¼ cuppistachios

roughly chopped

Instructions

Step 1

Preheat oven to 350 degrees. In a food processor, blend pistachios, Parmesan, basil and oil until a paste forms. Set aside.

Step 2

Melt butter in a medium saucepan. Add flour and let cook, whisking constantly, until paste starts to bubble, about 2 minutes. Slowly pour in the heated milk while whisking. Bring to a boil then reduce heat to low and continue to cook until thick enough to coat a spoon, about 2-3 minutes. Take off the heat and whisk in the pistachio pesto.

Step 3

Lightly grease a 9x13 baking dish. Add 1/2 cup of the béchamel to the bottom of the dish to prevent sticking. Place lasagna noodles on top, followed by a heaping 1/2 cup of béchamel, spreading evenly over the noodles with a spatula. Place mortadella on top, using the half slices around the edges and the whole slices down the middle. Scatter 1/3 of the provolone slices on top of the mortadella. Repeat the layers 2 more times. Top with a final layer of noodles and the rest of the béchamel. Sprinkle the mozzarella and Parmesan on top and cover with foil.

Step 4

Bake for 30 minutes covered, 15-20 minutes uncovered, or until cheese is browned. Sprinkle with chopped pistachios and let cool for 5-10 minutes before slicing into 8 slices.