Lasagna with pesto sauce

Prepare the bechamel by heating the milk and melting the butter in a separate pan. Once completely dissolved, remove from the heat and add the sifted flour and mix vigorously with a whisk, taking care not to leave lumps. Then put the butter and flour mixture back on the heat and simmer until lightly browned. Take the milk, which in the meantime has warmed up, and add salt and nutmeg, then add everything to butter and flour. Mix well to obtain a homogeneous mixture and leave to cool. Take a baking dish measuring 30 x 20 cm and sprinkle the bottom with a first layer of bechamel, one with pesto and one with pasta, then cover with more bechamel and grated parmesan. Repeat this operation until the pan is full. Sprinkle the last layer of pasta with the béchamel sauce, the pesto and a generous amount of Parmesan. Bake in a preheated static oven at 180 ° C for about 15 minutes.