Easiest Way to Prepare Any-night-of-the-week Lasagne with pistachio pesto, smoked salmon and prawns

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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 make lasagne with pistachio pesto, smoked salmon and prawns you only need 18 ingredients and 10 steps. Here is how you achieve it.

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

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

Instructions 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.

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