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Lasagne with pistachio pesto, smoked salmon and prawns
Lasagne with pistachio pesto, smoked salmon and prawns

Before you jump to Lasagne with pistachio pesto, smoked salmon and prawns recipe, you may want to read this short interesting healthy tips about Below Are A Few Simple Reasons Why Eating Apples Is Good.

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Cornell University performed a study on the impact apples have on your brain. They discovered that one of the components in apples referred to as quercetin, has actually been proven to help you to protect brain cells. And due to this you will find that apples can in fact help people avoid the symptoms of Alzheimer’s.

I hope I have revealed some good information that defined why apples are so good for you. One thing you should recognize is that we only mentioned a portion of the benefits of eating apples. If you look and ask around, you are going to come to see that the benefits can seem limitless. When you go shopping again, make sure you buy some apples, their in the produce department. It can really help your health and wellbeing for short term and for the long haul.

*We hope you got benefit from reading it, now let’s go back to lasagne with pistachio pesto, smoked salmon and prawns recipe. You can cook lasagne with pistachio pesto, smoked salmon and prawns using 18 ingredients and 10 steps. Here is how you achieve it. *

The ingredients needed to cook Lasagne with pistachio pesto, smoked salmon and prawns:
  1. Take 1 packet thin fresh lasagne sheet (you can use the dry ones but you might want to partially pre boil them)
  2. Get 1 packet smoked salmon
  3. Get 120 g prawns
  4. Use Parmesan
  5. Use Ground pistachios (decoration)
  6. Take Pistachio pesto
  7. Use 140 g pistachios untoasted and unsalted
  8. Take 30 g Parmesan
  9. Get 5/6 leaves basil
  10. You need Oil
  11. Get Salt
  12. Use Water
  13. You need For bechamelle
  14. Get 1 l milk
  15. You need 100 g butter
  16. Use 80 g flour
  17. You need Ground nutmeg
  18. Take Salt
Instructions to make Lasagne with pistachio pesto, smoked salmon and prawns:
  1. Put the milk in a pan on low heat and warm it (not boil). Start by making bechamelle by melting the butter in a tall pan, add the flour (little bit at the time).
  2. On low heat add the milk a paddle at the time and mix well with the flour every time.
  3. Eventually the mixture will start to get more liquid. To finish we are aiming for this consistency (see video below) Lasagne with pistachio pesto, smoked salmon and prawns1. Leave to cook on very low heat for 10min and then remove from fire. To avoid it making a thick crust cover with cling film directly on the bechamelle.
  4. Make the pesto. You can make this ahead of time and leave it in a jar in the fridge. In a small pan bring water to boil, add the pistachios and cook for a couple of minutes. Remove them from water
  5. Now that the skin softened remove all the skin and add the pistachios skinless in a mixer. Add the Parmesan, basil, salt, oil and a dash of water. Mix well and add oil/water as needed. Remove from mixer
  6. In a large pan cook for a couple of minutes the prawns with a dash of brandy. Remove from the fire.
  7. In an oven proof dish, add a thin layer of bechamelle to ensure that the lasagne won’t stick to the bottom. Lay down the lasagne sheet, cover with bechamelle, add pieces of salmon, the prawns and dashes of pesto and a sprinkle of Parmesan. Repeat 3/4 layers
  8. Finish with a layer of bechamelle and cover with the grounded pistachios for decoration.
  9. Cover with a slightly wet piece of baking paper on top of the dish. Cook on 180 degrees for 20 minutes. Finish with 5 min under the grill to make it golden

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