Pesto Lasagna

Ingredients

• FOR THE LASAGNA:
• 1 pound, 1-⅔ ounces, weight Lasagna Noodles
• 7 ounces, weight Potatoes, Boiled
• 7 ounces, weight French Beans, Boiled
• 1-⅞ ounces, weight Butter
• 4 Tablespoons Freshly Grated Parmigiano Reggiano Cheese
• FOR THE PESTO SAUCE:
• 5-⅓ ounces, weight Fresh Basil Leaves
• 3-⅝ ounces, weight Pine Nuts
• 1-⅞ ounces, weight Parmigiano Reggiano Cheese
• ½ cloves Garlic
• 6 Tablespoons Extra Virgin Olive Oil
• 3 tablespoons, 1 teaspoon, 2-⅓ pinches Boiling Water
• 1 pinch Salt
• 1 pinch Black Pepper
• FOR THE BÉCHAMEL SAUCE:
• 4 cups, 3 tablespoons, 1-⅞ teaspoons, ¼ pinches Whole Milk
• 3-⅝ ounces, weight Butter
• 12 Tablespoons All-purpose Flour
• ½ teaspoons Ground Nutmeg
• 1 pinch Salt

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