Bread Lasagna

Preparation:

Preparation: Put the flour in a bowl, add the breadcrumbs, the eggs and half a liter of water. Mix well until you get a homogeneous mixture. Roll out the dough with a rolling pin until you get a sheet of a few millimeters. Then, with a toothed wheel, cut lots of lasagnette of about 3 centimeters by 10, then put them to dry on the floured surface. Make the pesto with the basil, garlic and pine nuts. Then add 30 g of grated parmesan and 50 g of oil. Salt and keep aside. Melt the butter in a saucepan, add the flour and toast it for a few moments. Remove from the heat and add the milk and, stirring constantly, cook the béchamel until it thickens. Cook the pasta for 6-7 minutes in boiling salted water to which you will have added a spoonful of oil, then drain and dress immediately with the pesto. Spread a light layer of béchamel on the bottom of a baking dish (or four small baking dishes), arrange a layer of lasagnette, season them with a little béchamel and continue like this until all the ingredients are used up. Sprinkle with a layer of grated parmesan and place the pan in the oven at 180 degrees for 20-25 minutes.