Pistachio lasagne

12 very thin sheets of pasta

12 thin slices of mortadella with pistachio

12 slices of provola

100 gr Parmesan

1 liter of béchamel

200 gr pistachio flour

20 pistachios

Make a lasagna with 4 layers of :

béchamel

mortadella

provola

Parmesan

pistachio flour

End with béchamel and pistachio flour and Parmesan.

Bake at 180° C for 50 minutes or until it is golden brown.

When you serve, decorate with some pistachios.