This is is an unusual, yet extremely delicious lasagna. I served it with grilled garlic bread on the side and ham steaks. Due to a pine nut allergy I make homemade pesto (very easy to do) and substitute walnuts. I think it tastes better, but of course use whichever blend you prefer.
1 box lasagna noodle, cooked, drained & cooled
Pesto Ingredients (or buy a good quality jar of pesto)
4 cups loosely packed basil leaves
2 cups grated cheese of your choice: Pecorino Romano, Parmigiano-Reggiano, or Parmesan
1 cup extra virgin olive oil
3/4 cup heavy cream
1/3 cup walnuts
8 peeled garlic cloves
1 Tbsp. lemon juice (fresh is best)
2 tsp. kosher salt
4 heaping Tbsp. of the choice of grated cheese you are using for sprinkling on top before popping in the oven
Preheat your oven to 375 degrees; lightly grease a 9 x 13 or 9 x 9 pan.
Make the pesto: put half of everything into a blender and process for 1 minute; add the other half and process another minute. Meanwhile, cook, drain & rinse the noodles.
Layer a 1/4 cup of pesto into the pan, then begin layering noodles, pesto, and keep going until the last layer is noodles. Sprinkle the cheese on top and bake for about 25 minutes, or until bubbly around the edges. Let stand 15 minutes before you serve.