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Ingredients for 4 people
- 250 g Le Sfoglie "Campofilone"
- 1/2 liter of béchamel
- 1 jar of pesto alla Genovese Arconatura
- 200 g bacon Cav. Umberto Boschi
- 200 g Fontina DOP
- Parmigiano Reggiano
- Extra Virgin olive Oil "Trebbiane" Franci
Preparation:
Prepare the béchamel sauce. Pre-cook the lasagna for one minute (but it can also be used dry).
Grease a baking dish and add the first layer of lasagna. Add béchamel sauce and spread 1/2 tablespoon of pesto over the lasagna. Cover with strips of bacon and fontina cheese slices. Repeat for 4 layers. Put on the last layer only bechamel sauce, cheese and Parmesan.
Bake at 180 ° C for about 25-30 minutes in the oven