Ingredients for 9 portions:
- 200 g Ginos Pesto sauce (COD. 03213),
- 1 can Ginos “O Sole Mio” (COD. 01015),
- 8 sheets of egg pasta for lasagna.

Ingredients for the sauce:
- 1 l milk,
- 70/80 g Ginos White Roux (COD. 02005),
- Salt to taste,
- 1 pinch ground nutmeg.

1. Cut the “O Sole Mio” tomatoes into small cubes.  
2. Prepare the Béchamel sauce: bring to the boil the milk and then  add the  white roux, salt and nutmeg, and stirring to make a smooth sauce.
3. Grease a shallow ovenproof dish and make a layer of béchamel sauce and then add asheet of lasagna. Then add other béchamel, a thin layer of Pesto sauce, a handful of diced “O Sole Mio” and a bit of grated Parmigiano Reggiano.
4. Proceed with layers and ending with béchamel, Pesto sauce, “O Sole Mio” and Parmesan cheese to completely cover the top.
5. Sprinkly with some pine nuts and bake in the oven at 180°C for 15 minutes until the top is golden.
6. Let it sit for 10 minutes and serve with a garnish of Basil leaf on each plate.