Pistachio Lasagna



Pistachio Lasagna

The symbol of Sunday lunch: lasagna! Your favorite is pesto lasagna? Then you must try pistachio lasagna, with pistachio pesto! Layers of egg pasta alternate with classic and voluptuous béchamel, made even more special! The indispensable savory note of pan-fried minced pork and delicious caciocavallo cheese... but especially the main star of the recipe: pistachio pesto! You'll taste that unique mix of flavors, for a rich and hearty first course perfect for Sunday lunch. And then, we all know... reheated lasagna the next day is even better: maybe a portion will be saved for the lunchbox to bring to the office!


Ingredients (for a 7.8x11.8-inch baking dish)
Lasagne egg pasta 11.3 oz (320 g)
Pork 1.1 lbs (500 g) - ground
Caciocavallo cheese 8.8 oz (250 g)
Grana Padano PDO cheese 1 oz (30 g)
Rosemary 1 sprig
Thyme 1 sprig
White wine 2 tbsp (30 g)
Garlic 1 clove
Fine salt to taste
Black pepper to taste
for the pistachio béchamel
Whole milk 4 ¼ cups (1 l)
Type 00 flour 1 cup (120 g)
Butter 5 tbsp (70 g)
Fine salt to taste
Unsalted pistachios ⅓ cup (50 g) - shelled
Extra virgin olive oil 1 ½ tbsp (20 g)
for the toasted pistachios
Unsalted pistachios ⅓ cup (50 g) - already shelled
Extra virgin olive oil to taste
Fine salt to taste

How to prepare Pistachio Lasagna

To prepare pistachio lasagna, first pour the pistachios into the blender with 20 grams (1.4 tbsp) of oil 1. Blend for about 1 minute until you get a coarse mixture 2. Prepare the béchamel by pouring the milk 3 into a large saucepan. Heat until it reaches a slight boil.

In another pot, add the butter 4 and melt it over low heat. When the butter is completely melted, add the flour 5 and mix well to obtain a very thick roux. Gradually add the hot milk 6, whisking until all the milk is incorporated. Cook over low heat to thicken the sauce, which should be quite smooth.

Turn off the heat and add the chopped pistachios from the blender 7. Mix well 8, cover with plastic wrap, and set aside at room temperature. In a pan, sauté the garlic clove with a drizzle of oil 9. Add the chopped rosemary and thyme. Let it all sauté for about 1 minute.

Add the minced pork 10. Mix and cook for about 5 minutes over medium heat. At this point, deglaze with the white wine 11 and let the alcohol completely evaporate. Cook for another 5 minutes. Turn off the heat and remove the garlic 12.

Season with salt 13 and pepper. Sauté the peeled pistachios in a pan with a drizzle of oil 14, a pinch of salt 15, and set aside.

Assemble the lasagna by lightly buttering the baking dish and creating a thin layer of pistachio béchamel 16. Place 3 sheets of pasta 17 on the béchamel layer and create another layer of béchamel 18.

Continue assembling by adding a generous spoonful of browned meat 19, coarsely grated caciocavallo cheese, and some sautéed pistachios 20. Continue 21 creating 5 layers of pasta following the previous pattern.

Finish with a layer of béchamel, browned meat, caciocavallo cheese, Parmigiano Reggiano 22, sautéed pistachios, and plenty of pepper 23. Bake in a preheated conventional oven at 375°F (190°C) for 30 minutes. Remove from the oven and let it cool slightly before serving.

How to store

You can store your pistachio lasagna for a couple of days in the refrigerator. If you want to freeze it, you can do so while it's raw, and already assembled, allowing it to thaw for 2-3 hours before baking. Alternatively, you can freeze it after cooking.


The meat can be replaced with slices of cooked ham! You can also make a vegetarian pistachio lasagna by adding grilled zucchini or just sweet provolone cheese!

You can use fresh pasta sheets instead of dry ones; in this case, we recommend blanching them before assembling the lasagna and reducing the cooking time.


For the translation of some texts, artificial intelligence tools may have been used.