One-Pot Lasagna with Giant Prawns, Smoked Salmon, Pistachio Pesto, and Ricotta

Favorites

1h

•

Next Level

A festive one-pot lasagna with giant prawns, smoked salmon, pistachio pesto, and creamy ricotta. Easy to prepare in advance!

A festive one-pot lasagna with giant prawns, smoked salmon, pistachio pesto, and creamy ricotta. Easy to prepare in advance!
Kitchen must haves
Ingredients

What do you need?

Quantity: 4P

For the lasagna:
400 g peeled giant prawns
4 cloves of garlic
1 large onion
2 tbsp olive oil
2 zucchinis
250 g ricotta
1 package of fresh lasagna sheets
300 g smoked salmon
1 ball of mozzarella di bufala

For the pistachio pesto:

1 bunch of basil
80 g pistachios
110 g Parmesan cheese, grated
2 cloves of garlic
Zest and juice of 1 lemon
Pepper and salt, to taste
4 tbsp olive oil
Splash of water (if needed)

For the finishing:
1 jar of stracciatella
0.5 bunch of fresh basil
1 tbsp finely chopped pistachios

For the lasagna:
400 g peeled giant prawns
4 cloves of garlic
1 large onion
2 tbsp olive oil
2 zucchinis
250 g ricotta
1 package of fresh lasagna sheets
300 g smoked salmon
1 ball of mozzarella di bufala

For the pistachio pesto:

1 bunch of basil
80 g pistachios
110 g Parmesan cheese, grated
2 cloves of garlic
Zest and juice of 1 lemon
Pepper and salt, to taste
4 tbsp olive oil
Splash of water (if needed)

For the finishing:
1 jar of stracciatella
0.5 bunch of fresh basil
1 tbsp finely chopped pistachios
Preparation method

How do you make this?

Cooking the giant prawns: Peel the giant prawns and remove the digestive tract. Season with pepper and salt. Heat a deep pan with 1 tbsp olive oil. When the orange circle is dark red, you can start frying. Fry the prawns briefly at high temperature until they turn nice and pink. Fry in batches if necessary and set aside.

Preparing the base: Finely chop the onion and garlic. Add them to the same pan with an extra tablespoon of olive oil and sauté until translucent. Adding zucchini: Cut the zucchinis into small cubes (brunoise) and add them to the pan. Fry on high heat until the zucchinis are lightly colored.

Making the pistachio pesto: Put all the ingredients for the pesto in a food processor and blend until you have a coarse pesto. Add a splash of water if the pesto is too thick.

Finishing the sauce: Mix the pesto with the zucchinis and then add the ricotta. Stir well. Set aside some fried prawns for garnish and mix the rest into the sauce.

Building the lasagna: Now layer the lasagna sheets, taking a slice of salmon between each sheet of lasagna and placing them around the sauce in a staggered manner, pressing down well and spooning some sauce from the side on top so that the lasagna is well covered with sauce.

Adding garnish: Tear the mozzarella into pieces and distribute over the lasagna. Scatter the prawns and sprinkle with finely chopped pistachios.

Baking: Preheat the oven to 185°C. Place the pan in the oven and bake the lasagna for 35-40 minutes until the top is nicely golden brown.

Finishing: Serve the lasagna directly on plates. Finish with a spoonful of stracciatella and fresh basil leaves.

Social

Make eat share tag

Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.