Lasagna with mushrooms and pesto

We prepare the bechamel sauce, first butter when it melts add 2 tablespoons of flour to your preference, toast 3 minutes and add the milk when it is ready add salt and pesto.

We fry the mushrooms with the soy and a little parsley, salt, black pepper and add to the béchamel sauce.

We are forming the lasagna, a plate a ladle of sauce a little cheese and so until the end then bake until golden brown is a wonder