Pesto Lasagna

Serves 6

1 1/2 hours

Ingredients

Flour 100g

Butter 100g

Milk 1 litre

Nutmeg (optional) 1/2 tsp

Fresh lasagna sheets 300g

Parmesan 150g

Mozzarella 2 x 150g balls

Pesto (store bought or homemade) 4 rounded tbsp

Homemade Pesto

Basil 50g

Parmesan 40g

Garlic 1 clove

Olive Oil 120ml

Pine Nuts 40g

Lemon Juice 1/2 lemon

Preheat the oven to 180 C.
To make the pesto combine the ingredients in a food processor and pulse it until a rough paste. Season liberally with salt and pepper.
Make a Bechamel sauce by melting the butter in a large saucepan. Stir in the flour using a whisk until a smooth paste and cook for 30 seconds or so.
Gradually add the milk bit by bit, stirring with the whisk all the time to combine. Once all the milk has been added the sauce should be smooth and viscous. Add the nutmeg and season generously (3tsp of salt).
Grated the parmesan and tear apart the mozzarella.
Now begin constructing the lasagna. Start by putting down a thin layer of Bechamel sauce at the bottom of a baking dish. Next cover this with a layer of lasagna sheets. On top of this add another layer of Bechamel, a helping of the pesto, some torn Mozzarella and a sprinkling of parmesan. Repeat this until you have finished the lasagna sheets, and finish the top with some Bechamel, mozzarella, parmesan and some pine nuts (if you have some left over).
Bake in the oven for 40 minutes or until golden brown and bubbling.
Eat and enjoy!