Mix the pistachio pesto into the béchamel sauce.
In a baking dish, spread a spoonful of béchamel, add a lasagna sheet, béchamel, mortadella, mozzarella, and Parmesan.
Repeat for 4-5 layers.
For the last layer, add only béchamel, Parmesan, and chopped pistachios.
Cover with a sheet of baking paper and seal with foil.
Cook in the air fryer at 180°C for 18 minutes.
During the last 4 minutes, remove the covering so the top can brown.
Alternatively, cook in a hot oven at 180°C for 30 minutes.
Serve piping hot with more chopped pistachios.
Air fryer
20x20 cm baking dish
Baking paper
Foil
For even cooking, cover the top with baking paper and foil, removing it in the last few minutes to brown.
Italia, Sicilia
| Energy (kcal) | 210.51 |
| Carbohydrates (g) | 6.82 |
| of which sugars (g) | 3.04 |
| Fat (g) | 16.1 |
| of which saturates (g) | 3.92 |
| Protein (g) | 9.3 |
| Fibre (g) | 1.12 |
| Salt (g) | 0.11 |
