Recipe of Any-night-of-the-week Lasagne with pistachio pesto, smoked salmon and prawns - Free Download

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We hope you got benefit from reading it, now let's go back to lasagne with pistachio pesto, smoked salmon and prawns recipe. To cook lasagne with pistachio pesto, smoked salmon and prawns you only need 18 ingredients and 10 steps. Here is how you do that.

The ingredients needed to prepare Lasagne with pistachio pesto, smoked salmon and prawns:

1. Prepare 1 packet of thin fresh lasagne sheet (you can use the dry ones but you might want to partially pre boil them).
2. Use 1 packet of smoked salmon.
3. Use 120 g of prawns.
4. Get of Parmesan.
5. Prepare of Ground pistachios (decoration).
6. You need of Pistachio pesto.
7. Get 140 g of pistachios untoasted and unsalted.
8. Use 30 g of Parmesan.
9. Prepare 5/6 leaves of basil.
10. You need of Oil.
11. Take of Salt.
12. Get of Water.
13. Prepare of For bechamelle.
14. Take 1 l of milk.
15. You need 100 g of butter.
16. You need 80 g of flour.
17. Prepare of Ground nutmeg.
18. Get of 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).
   
4. 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..
5. 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.
6. 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.
7. In a large pan cook for a couple of minutes the prawns with a dash of brandy. Remove from the fire..
8. 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.
9. Finish with a layer of bechamelle and cover with the grounded pistachios for decoration..
10. 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.

A great option for freezing into batches and enjoying again at a later date. Toast topped with Smoked Salmon, poached eggs and home-made Hollandaise sauce. Toasted Muesli with poached apples, berry compote, crushed pistachio nuts, rose yoghurt and berry coulis. This taste sensation combines dairy-free pesto with just-cooked zucchini spaghetti, plump and juicy prawns, and crunchy pistachios. To make the pesto, place all the ingredients in the bowl of a food processor and whiz until the herbs and nuts are finely chopped.

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