Ingredients
12 lasagna noodles For the Béchamel Sauce:
5 tablespoons unsalted butter
1/3 cup all-purpose flour
4 cups whole milk, at room temperature
Pinch of ground nutmeg
Kosher salt For the Pesto Filling:
2 cups ricotta cheese
1 large egg
1 cloves garlic, minced
10-ounces frozen spinach, thawed, drained, and squeeze to remove water
1/2 cup Basil Pesto
1/4 cup parmesan cheese, plus 3 tablespoons, divided
1/8 teaspoon crushed red pepper flakes
Pinch of nutmeg
Salt and freshly ground black pepper, to taste
2 cups shredded mozzarella cheese, divided
Preparation
