Cooking the giant prawns: Peel the giant prawns and remove the intestinal tract. Season with pepper and salt. Heat a deep pan with 1 tbsp of 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 them 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. Sauté on high heat until the zucchinis are lightly colored.
Making the pistachio pesto: Place 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 cooked prawns for garnish and mix the rest into the sauce.
Assembling the lasagna: Now create layers with the lasagna sheets, placing a slice of salmon between each sheet of lasagna and inserting them around the sauce in a staggered manner. Press down well and spoon 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 it over the lasagna. Distribute 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 beautifully golden brown.
Finishing: Serve the lasagna directly on plates. Finish with a spoonful of stracciatella and fresh basil leaves.
Tips
Prepare in advance: you can fully prepare the lasagna in advance and store in the fridge. Heat it in the oven at 180 ° C on the day itself for about 20 minutes. Replacements: Also try spinach instead of zucchini for a different taste. Pan choice: Use an oven-proof pan to put the lasagna directly in the oven from the pan.
