Prepare the béchamel
Heat the whole milk in a pan
Melt the butter over a low flame. Incorporate the flour, mixing continuously to avoid the formation of lumps. Brown and combine the mixture , adding some spoonfuls of milk and continue to mix with the whisk. Pour in the remaining milk, add a little salt and grate a pinch of nutmeg.
Continue cooking for about 10 minutes until reaching a creamy consistency
Cover a baking tray with a thin layer of béchamel and pesto and position the first layer of lasagne pasta.
Cover with more pesto and béchamel and a sprinkle of parmigiano reggiano. Continue with the successive layers until using up the ingredients.
Cover the last layer with a generous dose of pesto , béchamel and parmigiano.
Bake in the oven 180°C for approximately 20 minutes.
When the cooking time is finished let the lasagne rest for a few minutes, Serve the portion of lasagne adding a few pinenuts and a thin layer of pesto alla genovese Compagnia.
Pigato white wine from the Riviera di Ponente