Pesto Lasagna with a Bechamel Sauce

This lasagna is by far, the MOST decadent thing you will ever taste. The bechamel sauce makes it so rich and moist and the pesto adds the flavor kick. After about five minutes of moaning and groaning through the first bite, I just knew this was worth cooking for guests when they come into town. It's that special!! I made it lighter than the traditional versions and used canned pesto. I would make my own, but I cringe every time I see the cost of pine nuts, which is the best part of a pesto...

A word from the wise-ish about bechamel sauce...I would not call myself a pro at it yet but the first time I made the sauce was last week for a Mac and Cheese gone wrong, I was not patient enough and didn't toast my flour correctly. Needless to say, the whole meal was gross! So, I had to be careful this time and was determined not to ruin it. I am pretty sure I nailed it on the head this time, judging from the symphony in my mouth with each bite of this lasagna. Just stay near the sauce and stir constantly and taste as you go along. Once it loses it's floury taste, it's ready.

Bechamel:

• 1/2 cup butter
• 1/2 cup all-purpose flour
• 2 cups whole milk/ 2 1/2 cups skim milk (this keeps it flavorful but will cut back on the richness and the fat content.)
• Pinch freshly grated nutmeg
• Kosher salt and freshly ground black pepper

Other Ingredients:
• 1 jar of pesto
• 1 cup of mozzarella or parmesan ( I used mozzarella because Trevor loves it so much)
• 1/4 cup of parmesan to sprinkle on top before and after cooking
• 1 box of no cook lasagna noodles. I found a box of sheet-like lasagna noodles. They are much easier to layer.


Directions
Preheat the oven to 350 degrees F.

Butter a 13 by 9 by 4 baking dish and add a thin layer of the bechamel sauce. Cover with a layer of lasagna noodles, and then another thin layer of bechamel. Gently spread about 4 tablespoons pesto across the surface, and then top with about 2 tablespoons of your cheese choice. Repeat until you finish layering the lasagna. Top with a final layer of noodles and spread a final very thin layer bechamel, pesto, Parmesan cheese and a little butter to help the cheese crisp-up when cooked in the oven.

Cook the lasagna for about 30 minutes. Serve dressed with some Parmesan and a drop of extra-virgin olive oil.

Beshamel:
Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste! It takes about 10 min. It should look like a dark ivory color and bubbly.

Gradually ladle warmed milk into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. STIR CONSTANTLY. Season the sauce with freshly grated nutmeg, salt, and pepper.

This meal is WORTH the labor. I made it a little lighter than traditional versions but the decadence and elegance of this recipe with make everyone around you happy!