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1
Make the pesto:
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2
Place the chunks of Parmigiano cheese into the food processor and process until finely ground.
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3
Add the basil, garlic and pine nuts to food processor.
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4
Process, using pulses, till finely chopped.
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5
With machine running, add the olive oil (add enough until pesto is smooth).
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6
Make the bechamel:
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7
In a heavy medium saucepan, melt the butter.
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8
Whisk in the flour and stir for a couple of minutes, until the flour is cooked.
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9
Add the bouillon cube and allow to dissolve.
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10
Whisk.
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11
Add about a third of the milk, slowly, and whisk over medium heat.
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12
Add the nutmeg and pepper.
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13
When the sauce is smooth, add another third of the milk and whisk.
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14
When the sauce is smooth again, add the rest of the milk and whisk until smooth.
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15
Transfer to a heat proof bowl or Pyrex cup and let cool slightly.
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16
Assemble lasagna:
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17
Preheat oven to 350 degrees F.
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18
In an 8x8 pan, place about 1/3 cup of the bechamel to coat the bottom of the pan.
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19
Lay first layer of lasagna noodles (use either the no-boil noodles, or cooked regular noodles).
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20
Add enough bechamel to coat the noodles.
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21
Add some pesto and spread into the bechamel.
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22
Add a handful of the grated Parmesan.
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23
Continue to layer the noodles, bechamel, pesto and Parmesan until the last layer of noodles.
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24
On top of this, just spread the bechamel only, add the rest of the Parmesan and top with the mozzarella.
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25
Sprinkle the oregano on top.
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26
Wrap tightly with foil (preferably Reynolds No-Stick foil).
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27
Bake for one hour (if using regular, cooked noodles) or one hour and 15 minutes (if using no-boil noodles).
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28
Remove foil and bake for 10 minutes more, until top is golden.
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29
Remove from oven and allow to sit for 15 minutes before slicing.
