Lasagna with pesto alla genovese

Blanch the lasagna pasta dough in hot salted boiling water for 1 minute, drain and dry it. Place them on a tray with a drizzle of oil to prevent sticking.

Now take a baking pan, grease with a little extra virgin olive oil and create your base with 2 spoons of bechamel and 2 spoons of pesto.

You are ready to create the layers of your lasagna alternating the pasta dough, few spoons of bechamel, pesto alla genovese and some grated Parmigiano Reggiano.