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1
Preheat the oven to 425.
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2
In a large pot of salted boiling water, cook the lasagna noodles until they are al dente, about 6 minutes.
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3
Drain the noodles, rinse them under cold running water and set aside.
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4
In the bowl of a food processor combine the basil, 1 cup of the Parmigiano-Reggiano cheese, the olive oil, parsley, pine nuts and garlic and blend until smooth.
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5
Season with sea salt.
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6
In a medium bowl, whisk together the ricotta cheese, egg, sea salt, freshly ground pepper and 1/3 cup of water.
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7
In an 8-inch-square baking dish, spread 1/4 cup of the ricotta, and top with 4 lasagna noodles, overlapping them a little.
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8
Spread half of the pesto over the noodles, then half of the ricotta.
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9
Arrange the rest of the lasagna noodles on top, and cover them with the remaining pesto and ricotta.
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10
Sprinkle the top with the Parmigiano-Reggiano cheese and mozzarella.
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11
Cover the baking dish with nonstick aluminum foil and bake it in the preheated oven for 35 minutes.
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12
Remove the foil, turn the oven to broil and broil the lasagna for 5 to 10 minutes, until the top is brown and bubbly.
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13
Remove the lasagna from the oven and let it rest for at least 5 minutes before serving.
