1 BUNCH FRESH BASIL

ONE QUARTER CUP PINE NUTS TOASTED

5 TO 6 CLOVES GARLIC, MINCED

ONE MEDIUM CONTAINER OF WHOLE MILK RICOTTA

ONE HALF A CUP OF PARMIGIANO

ONE HALF A CUP OF OLIVE OIL

1.  TOAST THE PINE NUTS IN A 375 DEGREE OVEN ON A SHEET PAN FOR 10 MINUTES OR SO.

2.  TO MAKE THE PESTO, PUT ALL OF THE INGREDIENTS EXCEPT THE RICOTTA AND OLIVE OIL IN A BLENDER OR FOOD PROCESSOR AND PUREE.  AS YOU ARE BLENDING, POUR THE OLIVE OIL SLOWLY INTO THE BLENDER.

3.  HAND BLEND THE RICOTTA WITH THE PESTO.

4.  BOIL 2 LBS OF LASAGNA NOODLES AL DENTE OR HARD TO THE TOOTH.

5.  WE ARE TRYING TO HAVE A THIN LAYER OF 12 NOODLE SHEETS IN AN 8 INCH GLASS BAKING DISH. DON’T BE AFRAID TO CUT THE NOODLES TO FIT THE DISH.

6.  OIL THE DISH WITH A SMALL AMOUNT OF OLIVE OIL. PLACE THE FIRST LAYER OF NOODLES AND SPOON A SMALL AMOUNT OF PESTO MIXTURE TO COVER THE NOODLES. REPEAT THIS PROCESS FOR ABOUT 10 OR 12 LAYERS.

7.  SPRINKLE SOME PARMIGIANO ON THE TOP.

8.  BAKE IN A 375 DEGREE OVEN FOR 20 TO 25 MINUTES.  LET IT REST FOR ABOUT 10 MINUTES BEFORE SERVING.

9.   SERVES 4 TO 6