Start from the pesto cream by choosing the best basil leaves, wash them and dry them with care, pour it into a mixer with pine nuts, then add the oil and parmesan and then smooth until you get the pesto cream.
Then go to the preparation of the béchamel. Pour the flour on the melted butter and mix well with medium flame (until it has a hazel colour). Then pour the milk previously salted and flavoured with salt and grated nutmeg. Continue cooking slowly, stirring vigorously for another 5-6 minutes (do not burn on the bottom) until the béchamel will not thicken.
Mix the ricotta with a fork trying to disassemble it and then pour it over the pasta, and then add grated parmesan, salt and pepper.
Divide into pieces the smoked scamorza and pour over lasagne.
Repeat the whole process again (starting from the pasta) until you get 4 layers of lasagne.
On the last layer pour the pine nuts and then bake in a pre-heated static oven at 180°C for 20 minutes (OR in a ventilated oven at 160° C for 10 minutes).