300 gr. lasagne
80 gr. of arugola
½ cup extra virgin olive oil
1 clove of garlic
6 tablespoons grated Parmigiano cheese
2 tablespoons grated Pecorino Romano cheese
2 tablespoons hazelnuts
1 scamorza cheese
In our Tradition this sauce is made by hand with mortar, and it would be better because it does not oxidize, but you put all ingredients in blender until creamy and your pesto is ready! At this point add the bechamel sauce to your pesto. Add the sauce with half a glass of warm water to make it more liquid.
In a baking dish put a generous spoonful of sauce and a layer of lasagne, to complete the baking pan (at least 4 layers), put on the last scamorza cheese cut into small cubes.Bake in oven for 20-25 minutes at 200 °.