Pesto Lasagna (Portofino Lasagna)

Ingredients

• 1½ cup béchamel sauce (360 ml, see recipe)
• 9 oz lasagna noodles (250 g)
• 1 cup pesto sauce (240 ml, see recipe)
• 7 oz Provolone cheese (200 g (Provola cheese))
• 2½ oz Parmesan cheese (grated, 60 g)
• 1 stick of butter (110 grams)
• 4 tbsp flour (100 g)
• 1 quart milk (1 l)
• pinch salt
• pinch nutmeg
• ½ cup olive oil (120 ml)
• 2½ oz fresh basil leaves (60 gr)
• 1 oz Pecorino cheese (grated, 25 gr)
• 1 oz Parmesan cheese (grated, 25 gr)
• 1 clove garlic
• 1 tbsp pine nuts
• Salt (to taste)