Pistachio Lasagne

For the lasagne we used 2 of our products: pesto di pistachio and the grain of pistachio.

Mix the pesto of pistachio with béchamel sauce.

Put 3/4 spoonfuls of vegetable stock on the base of the baking dish.

Lay the lasagna on top.

Cover the lasagne with the béchamel sauce al pistachio.

Add the string cheese (both types), the Parmesan cheese, the speck and the granulated pistachio. Proceed like this for 4 or 5 layers. Cover the final layer with the béchamel sauce with the pistachioparmesan cheese and grits.

Place in preheated oven at 200/210 degrees covering the baking tray with foil for 30 minutes. Then remove the paper and brown the lasagne for 10 minutes.

After cutting, let it cool a little and then it is ready to be devoured!