Lasagne with pistachio pesto, smoked salmon and prawns. Try our fish lasagne with salmon and prawns. It is easy but elegant and makes a small quantity of smoked salmon go along away! Lightly butter a shallow lasagne dish.

Lasagne with pistachio pesto, smoked salmon and prawns Top with some of the leek and spinach mixture and then some smoked Repeat the process finishing the top layer with sauce, a few pieces of salmon and grated cheese. Vegetarian lasagna with a genovese spin - if you enjoy pesto genovese, you will love this alternative combination with the all-time Italian favourite pasta. Smoked salmon, dry sherry, mushrooms, Parmesan cheese, provolone and Swiss cheese all come together perfectly in this savory Italian main dish View image.

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Try our fish lasagne with salmon and prawns. It is easy but elegant and makes a small quantity of smoked salmon go along away! Lightly butter a shallow lasagne dish.

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Ingredients requirements of Lasagne with pistachio pesto, smoked salmon and prawns:

Prepare 1 packet - thin fresh lasagne sheet (you can use the dry ones but you might want to partially pre boil them).
Give 1 packet for smoked salmon.
Need 120 g prawns.
Provide - Parmesan.
Need - Ground pistachios (decoration).
Need for Pistachio pesto.
Need 140 g pistachios untoasted and unsalted.
Give 30 g Parmesan.
Need 5/6 leaves - basil.
Need of Oil.
Need for Salt.
You need of Water.
Prepare of For bechamelle.
Require 1 l of milk.
Require 100 g of butter.
Need 80 g for flour.
Need for Ground nutmeg.
Need of Salt.

Smoked Salmon Lasagna. this link is to an external site that may or may not meet accessibility guidelines. Salmon and spinach lasagne is an absolutely terrific innovation and so delicious with the creamy garlic white sauce. A great option for freezing into batches and enjoying again at a later date. This taste sensation combines dairy-free pesto with just-cooked zucchini spaghetti, plump and juicy prawns, and crunchy pistachios.

Lasagne with pistachio pesto, smoked salmon and prawns making:

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)..
On low heat add the milk a paddle at the time and mix well with the flour every time..
Eventually the mixture will start to get more liquid. To finish we are aiming for this consistency (see video below).
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..
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.
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.
In a large pan cook for a couple of minutes the prawns with a dash of brandy. Remove from the fire..
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.
Finish with a layer of bechamelle and cover with the grounded pistachios for decoration..
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.

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. Layers of lasagna sheets spread with tomato sauce, cheese sauce and prawn mixture, topped with cheese and baked. Prawns, prawns and more of prawns. Top with the smoked salmon slices. Meanwhile, for the pesto, place the watercress and walnuts into a food processor and blend.

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