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1
In a small skillet, toast the pine nuts over moderate heat until lightly golden, about 4 minutes; let cool.
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2
In a food processor, pulse the basil with the pine nuts and garlic until finely chopped.
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3
With the machine on, drizzle in the olive oil and process until a paste forms.
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4
Season the pesto with salt and pepper.
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5
In a medium saucepan, melt the 1 1/2 sticks of butter over moderate heat.
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6
Whisk in the flour to make a paste and cook until bubbling, about 3 minutes.
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7
Gradually whisk in the milk until smooth and bring to a boil.
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8
Simmer over moderately low heat, whisking, until the sauce is thick and no floury taste remains, about 7 minutes.
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9
Stir in the pesto and nutmeg and season with salt and pepper.
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10
Cover and remove from the heat.
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11
Preheat the oven to 400 and butter a 9-by-13-inch ceramic baking dish.
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12
In a large pot of salted boiling water, cook the lasagna noodles until al dente, 6 to 7 minutes.
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13
Drain the noodles and transfer to a baking sheet.
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14
Spread 1/3 cup of the pesto sauce in the prepared baking dish.
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15
Arrange a single layer of the noodles over the sauce.
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16
Top with one-fourth of the remaining sauce and one-third of the cheddar.
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17
Repeat this layering twice, then top with a final layer of noodles and the remaining sauce.
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18
Sprinkle the Parmigiano on top.
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19
Cover the lasagna with aluminum foil and bake for about 30 minutes, until heated through.
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20
Uncover and bake for 15 to 20 minutes longer, until the top is golden in spots.
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21
Cover loosely and let rest for 15 minutes before serving.
