Go Back
–+ servings
baklava lasagna - baklasagna!
Print Recipe Pin Recipe

Baklava Lasagna - Baklasagna!

A lasagna made with the flavors of baklava, including layers of pistachio and walnut, honey, and mortadella.
Prep Time45 minutes
Cook Time35 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American, Italian, Turkish
Keyword: Mash-Up, pasta
Servings: 6 people
Calories: 991kcal

Equipment

Ingredients

Pasta

  • 1.5 cups flour
  • 1/4 teaspoon salt
  • 2 large eggs

Nut filling

  • 1 cup pistachios roasted, unsalted
  • 1 cup walnuts roasted, unsalted
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 2 cloves garlic sliced
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Lasagna

  • 1 cup melted butter
  • 3/4 cup hot honey
  • 1/4 pound mortadella sliced thin
  • 1 cup ricotta
  • 1/4 cup heavy cream
  • 1/2 cup grated parmesan cheese

Instructions

Make the pasta dough

  • Add the flour and salt to a bowl and stir to combine. Whisk the eggs and then pour them into the flour. Stir to combine, and then use your hands to really bring together the thick dough. Knead for a few minutes, then wrap with plastic and let it rest about 30 minutes in the fridge while you make the nut mixture.

Make the nut mixture

  • Add all the ingredients to a food process. Pule to combine. Do not overmix! You want it to be the texture of coarse sand.

Roll the pasta

  • Use a pasta roller to roll the dough into thin sheets. Start with the whole ball of dough and try to flatten it with your hand a bit. Then run it through the pasta roller at the thickest setting. It will come out ripped and messy. Fold it onto itself and repeat about 10 times until the dough is smooth.
  • split the dough into quarters and roll each out one by one, changing the setting thinner by one or two settings each time, until you get to the thinnest setting.
  • Cut the doughs into the right size you will need for your baking dish. Bring some salted water to a boil and drop each piece of pasta into the boiling water one by one, only cooking it for about 3 minutes each. Place onto a plate sprayed with olive oil. Spray the top of the pasta with oil too, then repeat, stacking the cooked sheets of pasta on to each other with oil in between each.

Build the lasagna

  • Preheat oven to 350
  • Start with some melted butter in the bottom of the baking dish, then add a layer of the pasta. Top the pasta with some mortadella, parmesan cheese, ricotta, and then a thick layer of the nut mixture. Drizzle on a little cream. Repeat until you do about 4 layers and fill up the pan. After the final layer of pasta brush it with butter and top with the nut mixture.
  • Bake at 350 for about 35 minutes until the edges of the pasta are getting crispy and you can see bubbles around the edges.
  • Allow to cool for 10 minutes. Cut and serve.

Nutrition

Calories: 991kcal | Carbohydrates: 73g | Protein: 24g | Fat: 71g | Saturated Fat: 31g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 980mg | Potassium: 492mg | Fiber: 5g | Sugar: 39g | Vitamin A: 1529IU | Vitamin C: 2mg | Calcium: 243mg | Iron: 4mg