Pesto Lasagna

• 12 lasagna noodles
• l container pesto
• 2 cups half and half or milk
• 4 tbsps. flour
• 4 tbsps butter
• l cup grated cheese
• 12 ozs monterrey jack cheese
• l2 ozs shredded mozzarella

1. Preheat oven to 325.
2. Boil lasagna noodles according to the package. Drain, rinse and cool separated or they will stick together.
3. Melt butter on low heat and add flour and cook 2-3 minutes. Add half and half or milk and whisk until thickened. Add Pesto and whisk till incorporated. Remove from heat and add parmesean cheese.
4. In lasagna pan, spread a thin layer of the sauce. Cover with three noodles. Using a small spoon, spread a thin layer of sauce
5. on each noodle, sprinkle monterrey jack and mozz. If using chicken, spread a layer of chicken. Repeat with remaining noodles, leaving a little sauce to cover the top and a sprinkle of the cheeses.
6. Cover tightly with foil and bake for 30 min or so, till sides are bubbling. let sit for l0 minutes before cutting. Love, Mom

lasagna noodles, pesto, milk, flour, butter, grated cheese, jack cheese, mozzarella

Taken from www.epicurious.com/recipes/member/views/pesto-lasagna-50093657 (may not work)