Take a Legù lasagna layer and dip it in cold water
for a few seconds.
Gently melt the ricotta cheese, pesto sauce with a touch of salt and pepper to get a soft cream.
Grease the pan with ricotta sauce and cover it
completely with a lasagna sheet.
Cover all the first lasagna layer well with another ricotta sauce and repeat the same operation twice.
Garnishing the last layer with a bit of Parmigiano cheese. Bake at 200°C for 15’.
Leave to stand for 5’ before serving.