The white bolognese sauce and pistachios lasagna is a delicious way to prepare a different lasagna without losing the traditional idea of this dish.
I really like this white bolognese sauce: it is creamy and delicate and the combination between pistachios and meat is beautiful. When I prepared it, my family eat it up like wolves! I think I should prepare it again for New Year’s Eve!!
In order to make the lasagna tastier, I mixed the minced veal with the minced pork. Of course you can just use one type of meat only, the result will be almost the same.
White bolognese sauce and pistachios lasagna
Ingredients for 4-6 people:
250 g fresh or dried lasagna sheets
300 g minced veal
300 g minced pork
200 g roasted and salted pistachios
200 g mozzarella cheese or similar
1L white sauce (for recipe click here )
1 / 2 cup white wine
Extra virgin Oil of olive
Finely chop the onion and brown it in extra virgin oil of olive. Add both types of meat and cook until golden brown.
Season with salt and pepper and pour the wine.
Lower the heat and cook until the wine evaporates.
Meanwhile, peel the pistachios and chop coarsely. Add half of pistachios at the meat.
Prepare the white sauce: to see how, click here.
Cut the cheese into thin slices.
Cover a baking dish with a thin layer of sauce.
Put a lasagna sheet, a layer of sauce, one of meat, one of cheese and a sprinkle with pistachios.
Continue until all ingredients are used. The last lasagna sheet must be covered just with white sauce and pistachios.
Sprinkle with black pepper and bake for 20 minutes at 180C/350F/Gas mark 4.
Remove from the oven and allow it to rest for 10 minutes. Then serve.