Pesto and ricotta lasagna

- For the pasta:

• 3 eggs
• 2 cups (300g) all-purpose flour
• Salt, to taste
• 7 oz (200g) pesto
• 8.8 oz (250g) ricotta

- For the béchamel sauce (about 2 cups):

• 2 cups (500ml) milk
• 3 tablespoons (40g) butter
• 5 tablespoons (40g) all-purpose flour
• Salt, to taste
• Pepper, to taste
• Nutmeg, to taste
• 3.5 oz (100g) grated Parmesan cheese
• Olive oil, to taste
• 1 bunch fresh basil 

1. Make the fresh pasta dough and let it rest in the refrigerator for 30 minutes.

2. Meanwhile, heat the milk for the béchamel sauce. In another saucepan, melt the butter and season with salt, pepper, and nutmeg. Add the flour, cook for 2 minutes, and then pour in the milk.

3. Bring to a boil and keep warm.

4. Roll out the pasta dough to a thickness of about 1/8 inch (3mm) and cut into sheets.

5. Cook the pasta sheets in abundant salted boiling water, cool them immediately, and lay them on a cloth to dry well.

6. Start assembling the lasagna with a layer of béchamel sauce at the bottom, followed by pesto, evenly distributed ricotta, and Parmesan cheese.

7. Continue layering until all the pasta sheets are used up.

8. Bake at 356°F (180°C) for 25 minutes.

9. Remove from the oven, let it set for 10 minutes, and serve.

10. Enjoy your meal!