Lasagne garnished with aubergine pesto, fresh tomato and artichokes

Ingredients:

300 g of Rana Sfogliavelo Lasagne
2 basins of Rana aubergine pesto
100 g of fresh tomato sauce
1 Rana artichoke sauce
grated Parmesan and salt to taste

Preparation:

Cook the sfoglie of pasta in plentifulsalted water, strain and dry them on a cloth. Make the dish in a pyrex alternating the sfoglie with Rana aubergine pesto, fresh tomato sauce, Parmesan and a sauce of braised artichokes.

Associated wine:

Gewurztraminner Alto Adige