Preheat the oven to 375°F. In a 7 x 11-inch casserole dish spread a first layer of Basil Pesto and cover it with Lasagna sheets.
Top the Lasagna sheets with a layer of béchamel sauce, evenly distributed, then top with Basil Pesto and finely grated Parmigiano Reggiano cheese. Repeat the steps to form four other layers.
Top the last layer with béchamel sauce, Basil Pesto and grated Parmigiano Reggiano cheese. Bake until golden brown for around 20 minutes, slice and serve.