Lasagna with Sicilian Pesto

SERVE 6 

• 1/2 lb dry lasagna noodles (about 9 lasagna noodles - unbroken)
• Zucchi Extra Virgin Olive Oil to drizzle
• 1 Campo D'Oro Sicilian Pesto
• a couple of handfulls of Provolone or Mozzarella cheese cut in small cubes
• 1 cup grated Parmigiano
• 1 cup béchamel sauce
• Sea Salt

DIRECTIONS 

1. Preheat oven to 375º.
2. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 3 minutes. Drain and drizzle a bit of olive oil to prevent noodles from sticking together.
3. In a large casserole, evenly spread some of the béchamel sauce across the bottom of the dish, then top with a single layer of lasagna noodles, a layer of béchamel, a layer of pesto, the cheese cubes and a nice amount of grated parmigiano.
4. Repeat layers, until the ingredients are finished topping.
5. Bake for about 25 minutes.
6. Enjoy!

WATCH THE VIDEO RECIPE HERE: https://www.youtube.com/watch?v=AN7U2oxi_wQ