Ingredients (Serves 4):

• 300 g. lasagne
• 1 jar Fiorfiore dried tomato tapenade
• 100 g. ricotta cheese
• 3-4 walnuts
• 5 sun-dried tomatoes in oil
• 250 ml. béchamel
• 4 tbs (50 g.) grated Parmesan
• nutmeg
• butter
• EVOO
• salt

Preparing:

1. Drain the tomatoes and cut them into small pieces. Coarsely crush the walnuts. Soften the lasagne for a minute in slightly salted boiling water with a drizzle of oil. Then drain them and spread them to dry on a clean cloth. In the meantime, prepare the béchamel sauce and add to it some grated nutmeg.
2. Butter a baking pan and spread a little béchamel on the bottom. Distribute a layer of lasagne, cover with a little ricotta and Fiorfiore sun-dried tomato tapenade and follow with more béchamel sauce, walnuts, tomatoes and Parmesan cheese. Repeat the sequence until you run out of ingredients, ending with lasagna, béchamel sauce and Parmesan cheese.
3. Bake the lasagna in the oven at 180°C for 20 to 25 minutes.