Ingredients:

  • 4 cups (120g) Fresh Basil Leaves, packed lightly
  • 1/2 cup (60g) Pine Nuts, lightly toasted
  • 1 cup (100g) Parmigiano-Reggiano Cheese, freshly grated (for pesto)
  • 2 medium Garlic cloves, roughly chopped
  • 3/4 cup (180ml) Extra Virgin Olive Oil
  • 1 teaspoon Kosher Salt (for pesto)
  • 1/2 teaspoon Freshly Ground Black Pepper (for pesto)
  • 4 tablespoons (56g) Unsalted Butter (for béchamel)
  • 4 tablespoons (30g) All-Purpose Flour (for béchamel)
  • 3 cups (720ml) Whole Milk, warmed slightly (for béchamel)
  • A generous pinch Freshly Grated Nutmeg (for béchamel)
  • Kosher Salt & White Pepper (for béchamel, to taste)
  • 12–14 Lasagna Noodles (oven-ready or fresh)
  • 15 ounces (425g) Whole Milk Ricotta Cheese
  • 8 ounces (225g) Fresh Mozzarella Cheese, low-moisture, shredded
  • 1/2 cup (50g) Parmigiano-Reggiano Cheese, for sprinkling (top)
  • 1 teaspoon Lemon Zest (from one small lemon)
  • 1 large Egg, lightly beaten

Instructions:

  1. Prepare the Pesto: Pulse basil, toasted pine nuts, garlic, and salt in a food processor. Slowly stream in olive oil until emulsified. Stir in grated Parmesan by hand. Set aside, reserving 1/4 cup for the ricotta.
  2. Prepare the Ricotta Filling: In a medium bowl, combine the drained ricotta, beaten egg, lemon zest, 1/4 cup of the prepared pesto, and a dash of salt/pepper. Mix well.
  3. Make the Béchamel: Melt butter in a saucepan over medium heat. Whisk in the flour to create a roux; cook for 1 minute. Slowly whisk in the warm milk until smooth. Simmer gently, whisking constantly, until the sauce thickens enough to coat the back of a spoon. Season with salt, white pepper, and nutmeg.
  4. Prepare Pasta: If using dried noodles, cook them until very al dente, then drain and lay flat to prevent sticking. (Skip if using no-boil sheets.)
  5. Preheat & Layer Base: Preheat oven to 375°F (190°C). Spread a thin layer of béchamel sauce on the bottom of a 9x13 inch baking dish.
  6. First Layer: Place a layer of lasagna noodles over the sauce. Spread half of the ricotta mixture evenly over the noodles. Drizzle lightly with some remaining pesto.
  7. Second Layer: Spoon one-third of the remaining béchamel over the ricotta. Sprinkle with one-third of the shredded mozzarella. Add another layer of noodles.
  8. Third Layer: Spread the remaining ricotta mixture. Layer noodles. Cover with another third of the béchamel and more mozzarella.
  9. Final Layer: Top with the final layer of noodles. Pour the remaining béchamel evenly over the top. Sprinkle generously with the reserved 1/2 cup of grated Parmesan.
  10. Bake: Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and bake for another 10–15 minutes until the top is bubbly and golden brown.
  11. Rest & Serve: Let the lasagna rest on the counter for at least 15 minutes before slicing. Serve warm.