Homemade Potato-Layer Lasagna with Olive and Pistachio Pesto

Slice the potatoes into very thin sheets using a mandoline or a sharp knife.

Briefly cook the potato slices in boiling water until slightly softened, then set aside.

Peel and lightly toast the pistachios in a hot skillet until fragrant.

Prepare the pesto: process the pitted green olives, some of the toasted pistachios, garlic, and Parmesan cheese until a paste consistency is achieved.

Season the ricotta cheese separately by adding salt, black pepper, and nutmeg to taste.

Begin assembling the lasagna in a baking dish, starting with a layer of tomato puree on the bottom.

Alternate the layers in the following order: sliced potatoes, mozzarella, slices of prosciutto, the olive and pistachio pesto, and the seasoned ricotta.

Continue alternating layers until all ingredients are used, finishing with a top layer of potatoes covered with Parmesan cheese.

Sprinkle the remaining pistachios over the Parmesan topping and bake in a preheated oven at 400°F (200°C) until the cheese is melted and golden brown.

Remove from the oven and garnish the finished lasagna with fresh basil leaves, thyme, and additional pieces of prosciutto, if desired.