1 hour

Fresh lasagna pasta, 8.8 oz
Bechamel sauce, 17 oz
Toasted pistachios, 1.7 oz
Pine nuts, 0.7 oz
Dried tomatoes, 1.7 oz
Ricotta, 9 oz
Milk, 3.4 fl oz
Grated Parmigiano Reggiano, 3 oz
Extra virgin olive oil EVO, 1 fl oz
Salt, to taste
Pepper, to taste


Turn on the oven to 356°F, turned on conventional (static) mode.
Mix in a food processor the pistachios, dried tomatoes, pine nuts and oil to prepare pistachios pesto. In a bowl, stir the mixture with ricotta, add salt and pepper. Pistachios pesto is ready.
In a baking dish lay 5 layers of lasagna on the bottom, then proceed with bechamel, lasagna, pistachios pesto and grated Parmigiano Reggiano. Repeat the process until every ingredient is over (about 5 layers).
Before the last Parmigiano Reggiano layer, pour some milk to soften up lasagna and dust evenly with Parmigiano Reggiano left.
Put lasagna in the oven for 30 minutes. Let them rest for 10 minutes and serve. Enjoy your meal.