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white lasagna with zucchini pesto sauce and chopped pistachios

Emiliana typical dishes of today, lasagna are prepared in a thousand ways and declined according to all tastes. What I propose is a light and tasty vegetarian version.

Ingredients for 4:

fresh pasta (or dried) for a package lasagna

Bechamel plant (or traditional)

Zucchini Pesto

3 large garlic clove 1

Grated Parmesan

80g shelled pistachios

oil 2 tablespoons salt

Pepe

After washed and checked the zucchini, grate with a coarse grater. Brown them in a pan with oil and the garlic for about ten minutes until they are soft. Season with salt and pepper.

Meanwhile, prepare the vegetable sauce (lighter than the traditional one) in a frying pan heat 4 tablespoons olive oil, off the stove add 50g of wheat flour and emulsify well. Put on the stove and stirring constantly, add a ladle at a time 25cl vegetable broth until desired consistency, add a pinch of salt and nutmeg. Once cooled add three or four tablespoons of pesto to flavor the sauce.

For this recipe I used the pesto without fresh organic garlic that is easily found in the chiller cabinet of many supermarkets, but for those who wish to prepare house is simple: blend in a mixer 50 g basil leaves, 1 / 2 cup extra virgin olive oil, 6 tablespoons Parmesan cheese, 2 tablespoons cheese, 2 cloves of garlic (optional) 1 tablespoon pine nuts and some grains of salt.

Chop the pistachios in a small mixer to obtain a rather coarse grain.

To make the lasagna:

Spread a layer of pesto sauce on the bottom of the pan, cover with a layer of pasta (I used fresh one that is already cut in the supermarket chiller cabinet, if you wish to use the dry one, I suggest you blanch a few minutes in salted water, cool under cold water and dry it well). Cover the layer with another layer of pasta with pesto sauce, a layer of zucchini, a generous sprinkling of Parmesan cheese and chopped pistachios. Continue until you run out of ingredients. Finish with the last layer of pasta covered with a thick layer of pesto sauce and parmesan.

Bake for 30 minutes at 180 degrees, making sure to put some butter before baking.