A rich, comforting Pistachio Lasagna layered with a silky pistachio béchamel, thin slices of Italian ham, fresh mozzarella and Pecorino Romano. Inspired by Sicilian flavours, this lasagna balances the nutty intensity of pistachios with creamy cheese for an elegant family-style meal.
We love lasagna, and this pistachio version stands out. A classic béchamel is blended with a generous pistachio pesto to create a smooth, fragrant sauce that perfumes every layer. The filling remains simple—good-quality ham, drained fresh mozzarella and sharp Pecorino—so the pistachio sauce can shine.
Serve with crusty bread or homemade focaccia for a comforting Sunday meal that feels special but is straightforward to prepare.
Ingredient notes
- Pistachios – use unsalted pistachios. If yours are salted, soak and rinse them to remove excess salt.
- Ham –Italian prosciutto cotto works beautifully; any high-quality cooked ham or mortadella will also be delicious.
- Pecorino Romano –adds a bright, salty tang; you can substitute Parmigiano Reggiano if necessary, but Pecorino is preferred for this recipe.
- Italian 00 flour and eggs –for homemade pasta. Store-bought fresh or dried lasagna sheets can be used instead to save time.
- Mozzarella –use fresh mozzarella and drain it on paper towels for about 30 minutes, then blot to remove excess moisture before layering.
Recipe tips
- Blanch your pasta –blanching fresh pasta briefly before assembling helps it keep structure and bite; raw homemade pasta will yield a softer result.
- Homemade pasta visual tutorial –if you’ve never made pasta, consult step-by-step photos for guidance.
- Use a scale –we recommend weighing flour and other ingredients for consistent results when making pasta and sauces.
More delicious lasagna recipes
Pasta
Lasagne al Forno (Italian Beef Lasagna)
Fresh Pasta
Butternut Squash Lasagna with Sausage and Taleggio
Pasta
Authentic Lasagna Bolognese (Lasagne alla Bolognese)
Pasta
Italian Lamb Lasagna with Pecorino Bechamel
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Step By Step Photos Above
Most of our recipes include step-by-step photos and tips to help you get the best results.
Pistachio Lasagna
By Emily
Equipment
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9×13-inch baking dish
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Food processor or immersion blender
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Pasta machine (optional)
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Clean kitchen towels
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Hand whisk and kitchen tongs
Ingredients
For the homemade pasta
- 300 g Italian 00 flour, (2 cups plus 2 tablespoons) plus extra for dusting
- 3 large eggs, (about 167g)
Pistachio Pesto
- 140 g (1 cup) unsalted pistachio nuts, shelled
- 20 g (2 cups) fresh basil
- 1 garlic clove
- 60 g (1 cup) Pecorino Romano, grated
- 70 ml (1/3 cup) olive oil
Béchamel
- 700 ml (3 cups) milk
- 70 g (5 tbsp) butter
- 70 g (5 tbsp) all-purpose flour
- Salt and pepper
Filling
- 10 large slices of ham (about 300g)
- 250 g (9oz) fresh mozzarella
- Pecorino Romano, fine grating for each layer
Instructions
To make the pasta
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Pile the flour on a clean surface and make a wide well. Crack the eggs into the well and whisk with a fork. Gradually incorporate the flour until a cohesive paste forms, then knead by hand for about 10 minutes until smooth and elastic. Wrap in plastic and rest at least 30 minutes.
To make the béchamel
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Melt butter in a saucepan, add flour and cook briefly to form a pale roux. Gradually whisk in half the milk, then the rest, stirring until the sauce thickly coats the back of a spoon. Season with salt and pepper and set aside.
To make the pistachio pesto
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Pulse pistachios, basil, garlic, grated Pecorino and olive oil in a food processor or with an immersion blender until a thick paste forms. Add a few tablespoons of béchamel if needed to help blend to a smooth paste. Stir the pesto into the béchamel until fully combined.
Roll and blanch the pasta
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Roll the dough through a pasta machine, folding and passing until smooth. Continue to thinner settings until you reach the desired thickness (around the third-to-last setting). Cut sheets to fit your baking dish. Bring a large pot of salted water to a boil and blanch sheets 2–3 at a time for about 30 seconds. Remove with tongs and lay on clean towels to dry briefly.
Assemble
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Spread a spoonful of pistachio béchamel on the bottom of a 9×13-inch dish to prevent sticking. Layer blanched pasta, sauce, ham, mozzarella and a fine grating of Pecorino. Repeat to create about 4–5 layers, finishing with sauce and Pecorino on top.
Bake
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Preheat the oven to 200°C/400°F (static) or 180°C/350°F (fan). Bake uncovered for 30–35 minutes until the top is golden and bubbling. Let rest 5–10 minutes before slicing and serving.
Notes
- Prepping ahead –assemble the lasagna up to one day in advance and refrigerate until ready to bake.
- Storage –once cooked, store covered in the fridge for up to 3 days. Reheat in the oven covered with foil until heated through, or enjoy at room temperature.
Helpful Info for All Recipes
- We use extra virgin olive oil unless otherwise stated.
- All vegetables referenced are medium unless noted otherwise.
- Recipes are developed using a fan (convection) oven unless specified.
- Nutrition is automatically calculated and should be treated as an approximation.
Nutrition
Nutrition information is automatically calculated and is provided as an approximation.