- 100 gr of pesto sauce
- 250 gr of Lasagna pasta
- 1 lt besciamella sauce (1 liter of milk, 100g butter, 100g of flour, Parmesan cheese, black pepper and nutmeg)
- 50 gr speck or thin bacon
- 200 gr mozzarella cheese
- Parmesan cheese
Take a pan and let melt the butter over low heat, once melted add white flour and stir with a wooden spoon, until you get a thick but soft "ball". Meanwhile, heat the milk, and when it is warm, add the butter/flour mixture aand stir vigorously with a kitchen whisk, so as not to create lumps, and cook over low heat. Finally add Parmesan cheese, salt, pepper and nutmeg. Continue stirring with a kitchen whisk until it boils. Then stop cooking and cool, then mix besciamella sauce with pesto.
In a baking dish, spread a layer of bechamel "plagued" and alternate layers of pasta, then add speck (or thin smoked bacon) and mozzarella cheese.
Make about 4 layers, then sprinkle with Parmesan cheese.
Bake at 180 degrees for about 20 minutes.