Creamy Pesto Lasagna

This creamy and cheesy pesto lasagna will blow your mind. You will be screaming “Mamma mia” after tasting it!

For the Pesto:
3 cups packed (3 oz or 90-100g) fresh basil leaves
3 small garlic cloves, crushed with the back of a knife
¾ cup (180ml) extra virgin olive oil
¼ cup (35 grams) pine nuts, lightly toasted
1 cup (100g) Parmesan cheese, freshly grated
zest of 1 lemon
½ teaspoon salt

For the Bechamel sauce:
½ cup (1 stick or 110g) unsalted butter
5 tablespoons all-purpose flour
4 cups (1 litre) milk
⅛ teaspoon (a pinch) ground nutmeg
½-¾ teaspoon (3-4g) salt, to taste
freshly ground black pepper, to taste

For the Lasagna Assembly:
8 oz (225g) fresh mozzarella, torn into pieces
1 cup (100g) Parmesan cheese, freshly grated
1 package no-boil lasagna noodles

View the full recipe at Cooking The Globe →