Ingredients (Serves 4):

• 1 jar Fiorfiore Basil Pesto
• 200 g. Parmesan cheese
• 300 g. lasagna
• For the bechamel:
• 100 g. all purpose flour
• 1 l. low-fat milk
• 1 tsp salt
• Black pepper
• Nutmeg

Preparing:

1. Prepare the béchamel: put the flour in a saucepan and dilute it with 300 ml of cold milk. In another saucepan, heat 700 ml of milk and add it little by little to the flour and milk cream. Cook over medium heat, stirring constantly until it has reached a creamy and velvety consistency. When cooked, add salt, pepper and grated nutmeg.
2. Heat the lasagne for a minute in slightly salted boiling water with a drizzle of olive oil. Then drain them and spread them to dry on a clean cloth.
3. Butter a baking dish and cover the bottom with a little béchamel. Add a layer of lasagne, then a little Fiorfiore Pesto with Basil and continue with the béchamel sauce and Parmesan cheese. Repeat the sequence until you run out of ingredients, ending the layers with béchamel sauce and Parmesan cheese.
4. Bake at 180 degrees for 20 minutes.