Creamy Pesto Lasagna

First of all, you need to make a pesto sauce. There are two methods: time consuming, but authentic (mortar and pestle) and quick (food processor).

Mortar and pestle method: Put the garlic and salt in a mortar and pestle and pound until smooth. Add the toasted pine nuts and keep pounding until you crush them and the mixture is creamy. Now start adding basil, little by little, crushing the leaves against the walls. When all the basil is incorporated, add the Parmesan cheese and the lemon zest. Lastly, gradually add the olive oil, pounding between every addition. Mix well until the sauce is smooth.

Food processor method: Place the garlic, basil leaves, pine nuts, and salt in a food processor and process until smooth. Add the Parmesan cheese and the lemon zest and pulse few times. Lastly, add the olive oil while the food process is running.

Now let’s make a bechamel sauce. In a saucepan, melt butter over low heat. Add flour and cook, stirring continuously, for 2–3 minutes. Don’t allow the mixture to brown. Slowly add the milk, continuing to stir to prevent lumps from forming. You should get a smooth, thick sauce. Bring to a boil and simmer for about 15 minutes, once again stirring constantly, until it coats the back of a spoon. Remove from heat, and add the nutmeg, salt, and pepper.

Now we have everything we need, let’s assemble the lasagna! Start by preheating the oven to 375ºF. Mix pesto and bechamel sauces together. Spread a layer of the mixture on the bottom of a 9×13-inch baking dish and place a layer of lasagna noodles. Cover the noodles with the sauce, mozzarella pieces, and a little bit of the Parmesan cheese. Repeat with all the remaining layers finishing with the sauce and grated cheese on top.

Bake for about 30 minutes, until Parmesan is golden.