Pesto Lasagna

Ingredients

• 4 cups basil leaves, loosely packed, washed and tough stems trimmed and roughly torn
• 2 cups finely grated Parmigiano-Reggiano (about 2 ounces)
• 1 cup extra-virgin olive oil
• 3/4 cup heavy cream
• 1/3 cup toasted pine nuts
• 8 medium garlic cloves, peeled
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons kosher salt
• 1 pound fresh lasagna noodles, cooked and drained
• 1 cup finely grated Parmigiano-Reggiano (about 1-ounce)

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