Mortadella and Pistachio Lasagna

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.