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1
Make the bechamel: Melt butter in a small saucepan.
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2
Whisk in flour and cook for a minute over medium heat without browning.
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3
Gradually whisk in half-and-half, 1/2 cup at a time, to obtain a smooth, lightly thickened sauce.
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4
Turn heat to low.
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5
Add 1/2 teaspoon salt, some ground black pepper, the cayenne and nutmeg.
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6
Cook, whisking, for 4 to 5 minutes, then place saucepan in a hot-water bath to keep sauce warm.
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7
Thin if necessary with a little more half-and-half.
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8
Bring a large pot of well-salted water to the boil.
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9
Add lasagna noodles and cook for 5 minutes.
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10
Lift noodles from water with a spider and rinse well in a bowl of cold water.
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11
Drain and lay noodles flat on a kitchen towel.
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12
Using the same cooking water, blanch the greens for 1 minute, until just wilted.
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13
Rinse greens with cool water, squeeze dry and chop them roughly.
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14
Put 1 cup of chopped greens, the minced garlic and ?1/2 cup olive oil in a food processor or blender and puree to make a pesto.
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15
Season with salt and pepper to taste and transfer to a small bowl.
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16
Mix the ricotta and lemon zest in a small bowl and season with salt and pepper to taste.
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17
Heat oven to 375 degrees.
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18
Organize to have all ingredients within easy reach for assembling lasagna.
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19
Use 2 tablespoons butter to grease an 8-by-10-inch baking dish.
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20
Assemble the lasagna: Put a layer of cooked noodles on the bottom of the baking dish.
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21
Spoon a quarter of the bechamel over noodles, then dot with a third of the ricotta.
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22
Complete layer with chopped greens, a drizzle of pesto and some grated cheese.
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23
Continue layering, finishing with a layer of pasta.
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24
Spread the last of the bechamel on top and sprinkle with Parmesan.
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25
(There should be 4 layers of pasta and 3 layers of filling.)
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26
Dot with remaining butter and bake, covered with foil, for 20 minutes.
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27
Uncover and bake for 20 minutes more, until nicely browned and bubbling.
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28
Let lasagna rest 10 minutes before serving.
