Lasagne with Cherry Tomatoes, Mozzarella and Char-grilled Aubergine Pesto

Serves 4. Preparation 40mins

Ingredients

1 tbsp of extra virgin olive oil
9 sheets of fresh lasagne, cooked & cooled
190g jar of Sacla' Char-Grilled Aubergine Pesto
basil leaves
12 cherry tomatoes, halved
200g Mozzarella, thinly sliced
1/2 a litre of freshly made bechamel sauce
50g of Grana Padano, freshly grated

Method

Preheat oven to 180?C/350?F/Gas Mark 4.
Place a layer of lasagne sheets on the bottom of a deep, oiled ovenproof dish. Because its pre-cooked you can tear the sheets to make them fit perfectly.
Cover with a third of the Sacla' Char-Grilled Aubergine Pesto jar, a third of the basil, and likewise the tomatoes and Mozzarella.
Drizzle with bechamel sauce. Carry on building these layers until all the ingredients (except the bechamel sauce) are gone.
Finish with a layer of lasagne and completely cover this with the last of the bechamel sauce. Sprinkle Grana Padano on top - generously.
Put the lasagne in the oven and bake for thirty minutes or until it's heated through and bubbling with a golden crust.
Serve with a crisp green salad and several large apetites.