Pesto Lasagna

Preheat the oven to 350°F. In a large saucepan, melt the butter over medium heat, then add the onion. Cook and stir until the onion is tender, four to six minutes. Add the garlic, and cook for one minute longer. Stir in the all-purpose flour and salt until blended. Editor’s Tip: By the time the flour is added, the roux should look sort of like a paste.

Gradually whisk in the milk. Bring the mixture to a boil, and cook and stir until the sauce is thickened, about one minute. Stir in 2 cups of mozzarella cheese, 1/2 cup Parmesan cheese, basil, oregano and white pepper. Set the bechamel sauce aside.

In a large bowl, stir together the ricotta cheese, parsley and remaining 2 cups shredded mozzarella. Set the mixture aside.

Spread about 1-1/2 cups of the bechamel cheese sauce into a greased 13x9-inch baking dish. Top the sauce with three cooked noodles and half of each of the following: the ricotta mixture, pesto, then spinach. Repeat the layers once more. Top with the remaining noodles and cheese sauce. Sprinkle the top of the lasagna with the remaining 1/2 cup Parmesan.

Bake the pesto lasagna, uncovered, until it’s heated through, the cheese is melted and the bechamel sauce is bubbly, 35 to 40 minutes. Take the lasagna out of the oven and let it stand for 15 minutes before serving. Editor’s Tip: It’s hard to resist the urge to dive right in, but it’s important to let the lasagna cool so it can set up and the sauce doesn’t run and ooze. Also, it’s piping hot!