Tomato and basil lasange

50 g butter, chopped
1/3 cup plain flour
2 cup milk
400 g can chopped tomatoes, drained and juice reserved
2 tbsp basil pesto
4 fresh lasagne sheets
1 1/2 cup grated mozzarella
1 cup grated parmesan


Preheat oven to 180C (160C fan forced). Grease a 23cm square baking dish.
Melt butter in a small saucepan on medium heat. Add flour and stir until mixture comes away from sides of pan. Gradually add combined milk and reserved tomato juice, stirring for 5 mins until sauce thickens. Season to taste and simmer for 2 mins.
Spread 1-2 tsp pesto over each lasange sheet. Spoon a quarter of the sauce  over base of prepared dish. Top with a lasange sheet. Add another quarter of sauce  and top with half of mozzarella, half of drained tomatoes, 1/4 cup parmesan and another lasange sheet. Repeat layers once more finishing with sauce and parmesan.
Bake for 35-40 mins, until golden and cooked through.