INGREDIENTS
DIRECTIONS
Cut the tomatoes into 1/4ths or 1/8ths.
Grate your choice of smoked cheese and set aside.
Pour the pesto into the besciamella and mix together.
In a 9x13 pan (or your preferred dish for baking), spread a thin layer of the besciamella/pesto mixture (this will prevent the lasagna noodles from sticking to the bottom of the pan).
Lay down a layer of lasagna noodles (they can be cut as necessary to cover the bottom of the pan).
Spread a layer of the besciamella mixture on the noodles, followed by a layer of smoked cheese (not parmesan) and tomatoes. The amount you add per layer depends on how many layers you expect to have as well as your individual taste.
Spread out another layer of noodles, followed again by the besciamella, cheese, and tomatoes.
Continue adding layers in this manner until the desired thickness is achieved or you run out of noodles. Usually about halfway through this process I start preheating the oven to 350 degrees.
For the top layer, spread the remaining besciamella mixture over the lasagna. The smoked cheese and tomatoes can be omitted from this layer if desired. Finally, sprinkle a layer of parmesan across the top, enough to form a crust in the oven.
Bake in a 350-degree oven for about 25-30 minutes (or longer if necessary). It’s usually done when the parmesan crust is a light golden-brown.
Once done, let it rest for a minute or two before cutting and serving. Best served warm.