Italian Basil Pesto Lasagne al Forno (pesto lasagna)

Ingredients:

• 2 ¼ oz fresh basil leaves (rinsed and dried)
• 1-2 garlic cloves (peeled)
• 2 oz Parmigiano Reggiano (grated (or vegetarian parmesan))
• 1 ½ oz Pecorino from Sardinia (or just Parmigiano (or vegetarian parmesan))
• 3 ½ fl oz extra virgin olive oil (or as required)
• 1 oz pine nuts
• 3 ½ oz unsalted butter
• 3 ½ oz '00' or all purpose flour
• 4 cups fresh whole milk (you may need more)
• 1 tsp grated nutmeg
• 7 oz fresh thin lasagne sheets (i used 10 sheets for 4 people or dried pasta sheets)
• 2 oz Parmigiano Reggiano (for baking (or vegetarian parmesan))
• salt (to for pesto and béchamel to taste)
• 12-15 thin slices provola cheese (3-4 per layer except the top)
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Instructions:

1. If possible, choose medium-sized young leaves (brighter green). Rinse the leaves under water and dry them well with paper towels.
2. Mash the garlic cloves in the mortar using the pestle. Then add pine nuts and grind them with the garlic to make a paste.
3. Add basil leaves (a few at a time) and a little olive oil and grind together with the garlic and pine nuts.
4. Once you have added all the basil, mix in the cheese and adjust the consistency with extra virgin olive oil if needed.
5. Melt butter in a pan over low heat, stir in flour to form a thick paste (roux), then remove from heat.
6. Slowly add the milk and stir continuously to dissolve the roux without making lumps. Put the pan on moderate to low heat and keep stirring constantly until it starts to simmer and thicken. Lower the flame, wait a couple of minutes, then turn it off.
7. Add a pinch of salt and the nutmeg, mix it again for a few minutes and then allow it to cool to thicken it further. You can also leave it in the fridge.
8. Note: If the béchamel seems too thick when you are ready to assemble your lasagna, you can mix in some more milk.
9. Preheat your oven to 350°F (180°C).
10. Fill a large pot with water and bring it to a boil. Once boiling, add a generous amount of salt and a splash of olive oil, then bring to a boil again and add the lasagna sheets. Once halved cooked, drain the lasagna sheets and set to the side.
11. Note: If you're using fresh pasta sheets, they won't need pre-cooking unless they are quite thick.
12. Start to assemble your basil pesto lasagna. Spread some béchamel on the bottom of an oven dish. Cover with pasta sheets and spread more béchamel over the pasta.
13. Add some pesto and mix it with the béchamel sauce.
14. Place slices of provola cheese onto the béchamel and pesto. Continue with other layers; pasta, béchamel, pesto, cheese until you have used all the lasagna sheets.
15. Finish with a layer of béchamel sauce and a generous sprinkling of grated Parmigiano Reggiano on the top.
16. Bake in the oven for about 30 minutes. Check the pasta is cooked by piercing with a sharp knife. Cover and set aside and let the lasagna rest for 5-10 minutes before serving.