A creamy, festive lasagna made with pistachio cream, béchamel, mozzarella, Parmesan and artisanal mortadella. A quick recipe that can also be made with ready-made fresh pasta and béchamel.
Yes, all our cured meats are produced in Tuscany using only Italian meat and traditional artisan methods.
Our products have a long shelf life thanks to vacuum packaging, and each package displays the expiry date. Once opened, we recommend storing them in the refrigerator at between 0°C and +4°C and consuming them within a few days.
Yes, all our cured meats are free from gluten and lactose. For any specific requirements, you can check the product label or contact us directly.
All products sold in our online shop are shipped in temperature-controlled boxes to guarantee the freshness and quality of the product all the way to your door. The cured meats are carefully packed inside thermal bags with synthetic food-grade gel, or using insulated packaging systems that maintain the correct temperature throughout transport. Shipments leave from Monday to Wednesday to avoid weekend storage delays.
As these are perishable foods, returns are not accepted except in the event of defects or non-conformity. For full details, please consult our Refund Policy.
Preheat the oven to 180°C.
Prepare the pistachio cream: combine the béchamel sauce with the pistachio pesto (about 3 tablespoons) and mix until you obtain a smooth green cream.
Cut the mortadella into cubes.
Assemble the lasagna in a baking dish: spread a thin layer of pistachio cream, then a sheet of fresh pasta, sprinkle with Parmesan, add mozzarella and mortadella. Repeat for a total of 4 layers (cream, pasta, Parmesan, mozzarella, mortadella).
Finish with a final layer of cream, Parmesan and a few cubes of mozzarella on top.
Bake at 180°C for 20 minutes, then finish with 5 minutes under the grill to brown the surface.
Remove from the oven, let rest for a few minutes and serve hot.
Baking dish
Bowl
Spoon
Cheese grater
In the refrigerator: keep covered for 1–2 days; freezer-friendly: yes, before baking or after baking once cooled (up to 1 month).
You can use ready-made béchamel sauce and fresh pasta to save time. Suitable for festive lunches; pair with a structured white wine or a rosé.
Italia, Campania
| Energy (kcal) | 277.74 |
| Carbohydrates (g) | 20.95 |
| of which sugars (g) | 1.54 |
| Fat (g) | 14.57 |
| of which saturates (g) | 7.32 |
| Protein (g) | 15.03 |
| Fibre (g) | 0.99 |
| Salt (g) | 0.5 |
