How to make
First prepare the Béchamel. Melt the butter, add 3 tablespoons of flour and fry for a few minutes. Pour the cold milk all at once and immediately start stirring with a wire whisk, until the Béchamel thickens.
Leave it thinner, our lasagna has no other sauce and it will absorb the Béchamel well. Season with a pinch of grated nutmeg. Blanch the crusts two at a time in boiling salted water, cool them for a second under running water and place them on a dry towel.
Begin to arrange the lasagna. At the bottom of a suitable baking pan, pour a few tablespoons of Béchamel. Put a row of crusts. Spread the pesto on them, drizzle with 2-3 tbsp. of Béchamel and arrange slices of scamorza and thinly sliced ham.
Sprinkle with grated parmesan. Do this with all of the crusts. Pour it with Béchamel on top and sprinkle with parmesan. Bake the lasagna with ham at 390°F (200°C) for 15-20 minutes, or until it aquires an appetizing color.
Serve the delicious lasagna warm.
IrresistibleLasagna with Pesto Genovese - enjoy!
