Lasagne with pistachio pesto, smoked salmon and prawns. Lay down the lasagne sheet, cover with bechamelle, add pieces of salmon, the prawns and dashes of pesto and a sprinkle of Parmesan. Stir the salmon into the sauce along with the prawns, broccoli and dill. End with a layer of pesto and a generous helping of butter. Heat the oil in a pan and add the onion, leeks and garlic. See recipes for Lasagne with pistachio pesto, smoked salmon and prawns too.

Pour over a third of the sauce. Place two sheets of lasagne on top. Repeat with more of the fish mixture, sauce and the remaining lasagne sheets, then finish with a layer of the fish mixture and sauce. You can have Lasagne with pistachio pesto, smoked salmon and prawns using 18 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Lasagne with pistachio pesto, smoked salmon and prawns

It's 1 packet of thin fresh lasagne sheet (you can use the dry ones but you might want to partially pre boil them).
It's 1 packet of smoked salmon.
Prepare 120 g of prawns.
It's of Parmesan.
It's of Ground pistachios (decoration).
It's of Pistachio pesto.
Prepare 140 g of pistachios untoasted and unsalted.
Prepare 30 g of Parmesan.
Prepare 5/6 leaves of basil.
Prepare of Oil.
You need of Salt.
You need of Water.
You need of For bechamelle.
It's 1 l of milk.
It's 100 g of butter.
Prepare 80 g of flour.
Prepare of Ground nutmeg.
You need of Salt.

See recipes for Wagamama style- Prawns and salmon Fire Crackers 🔥🥢 too.. I tried it and wanted to share it with you guys! I tried it and wanted to share it with you guys! Meanwhile, in a medium saucepan, heat butter over low heat.

Lasagne with pistachio pesto, smoked salmon and prawns instructions

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)..
On low heat add the milk a paddle at the time and mix well with the flour every time..
Eventually the mixture will start to get more liquid. To finish we are aiming for this consistency (see video below).
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..
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.
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.
In a large pan cook for a couple of minutes the prawns with a dash of brandy. Remove from the fire..
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.
Finish with a layer of bechamelle and cover with the grounded pistachios for decoration..
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.

Gradually whisk in milk, salt, and pepper. A Ligurian lasagna redolent of basil and pine nuts is seductively lighter, a Wilma Flintstone to Fred's red version. No need to clean the Augean stables or capture the Cretan bull to work up an appetite before you can eat it. Ordinary hunger will do just fine for Lasagna with Pistachio Pesto and Prosciutto. Combine smoked salmon with pasta for a simple yet scrumptious lunch or supper.