Begin by boiling a large pot of salted water. Add lasagna noodles and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, drain the noodles and toss them gently with a little olive oil to prevent sticking. Set aside to cool while you prepare the other components of your Lasagna al Pesto.

If you're not using store-bought pesto, prepare your basil pesto now. In a food processor, combine fresh basil, garlic, pine nuts, Parmesan, and extra virgin olive oil. Pulse until smooth and creamy, adjusting ingredient quantities to taste. Set your delicious homemade pesto aside to enhance the flavor of your Lasagna al Pesto.

In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once melted, whisk in ¼ cup all-purpose flour for about 30 seconds until golden. Gradually add 2 cups of whole milk while whisking constantly. Bring the mixture to a simmer and cook until slightly thickened, about 7-10 minutes. Season with salt and black pepper, then remove from heat.

After the béchamel sauce has thickened, stir in 1 cup of basil pesto. Mix well until fully incorporated. Taste and adjust the seasoning if necessary.

In a large mixing bowl, combine 1 cup of ricotta cheese, 1 large egg, ½ cup of grated Parmesan cheese, 1 teaspoon of dried basil, garlic powder, and a pinch of salt and pepper. Stir until the mixture is smooth and well-blended.

In a 9x13 inch baking dish, spread about ½ cup of the pesto béchamel sauce on the bottom. Layer 3 lasagna noodles over the sauce, then spread half of the ricotta cheese mixture evenly on top. Add a layer of shredded mozzarella cheese and drizzle another layer of pesto béchamel sauce. Repeat this layering process, finishing with noodles and remaining béchamel topped with mozzarella.

Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 50 minutes. After 50 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbling.

Once baked, remove the lasagna from the oven and allow it to sit for about 15 minutes before slicing.