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

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*We hope you got insight 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 make Lasagne with pistachio pesto, smoked salmon and prawns:
  1. Use 1 packet thin fresh lasagne sheet (you can use the dry ones but you might want to partially pre boil them)
  2. Take 1 packet smoked salmon
  3. You need 120 g prawns
  4. Get Parmesan
  5. You need Ground pistachios (decoration)
  6. Get Pistachio pesto
  7. Prepare 140 g pistachios untoasted and unsalted
  8. You need 30 g Parmesan
  9. Take 5/6 leaves basil
  10. Provide Oil
  11. You need Salt
  12. Prepare Water
  13. Take For bechamelle
  14. Use 1 l milk
  15. Take 100 g butter
  16. Take 80 g flour
  17. Prepare Ground nutmeg
  18. Prepare Salt
Steps 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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