Pesto Lasagna

Boil 10 lasagna noodles in salted water. Extra al-dente. Run under cold water, pat dry and set aside. (this is for an 8x8 baking dish - perfect for 2 with leftovers, make more for a 9x13)

Next, in a blender add:

• 4 oz fresh basil leaves
• 1 pint milk
• 1 teaspoon salt
• 2 garlic cloves
• 1/4 medium onion

Frappe until it looks like a McDonald's St. Patrick's day milk shake gone bad. It will be minty green with small flecks of basil leaves. I know this seems gross - just stick with me.

In a sauce pan add:

• 2 tablespoons flour
• 2 tablespoons olive oil

Stir together and heat until bubbly. The add the milk mixture from the blender and bring the mixture to a boil. It should get fairly thick. Remove from the heat. Add:

• 1/2 cup of grated parmesean cheese - please use cheese from Parma, not the stuff in the green can.

Stir in the cheese until melted

Now taste it. It should be really good - cheesey, pestoey, and yummy. Add salt and pepper to taste.

In a separate bowl, mix

• 10 oz whole milk ricotta cheese (not that skim, part skim, or low fat, or reduced fat stuff - trust me, it makes a difference)
• 1 egg
• salt and pepper

Now, assemble the lasagna. I use an 8x8 ceramic baking dish. Layer noodles, ricotta mixture, basil cheese sauce, then shredded mozzarella (whole milk - not the part skim stuff) and fontina cheese. Repeat until you run out of noodles. Top with grated mozzarella, fontina, and parmesean cheese.

Bake at 350 covered for 30 minutes, then for 20 minutes uncovered. The top should get bubbly and golden brown and delicious.

Let set for at least 15 minutes before serving.

Pair with a good chianti