Jessica Nguyen's Lasagne Alla Portofino (Pesto Lasagne)

Ingredients

• 3 eggs
• 300g of tipo 00 flour, sifted
• or
• 10 sheets of pre-made fresh lasagne sheets
• 100g of butter
• 100g plain flour
• 4 cups (1 litre) of milk
• 2 bay leaves, optional
• 1 teaspoon of grated nutmeg, optional
• Generous pinch of salt and pepper
• 1 bunch of basil, leaves picked and stalks removed
• 280g or 1 bag of ‘serves 4’ spinach
• 4 cloves of garlic, peeled
• ½ cup of parmigiano reggiano, pecorino or grana padano cheese
• 1/2 cup of pine nuts
• ½ cup of olive oil, plus extra to thin out the sauce
• Generous pinch of salt and pepper to taste
• 1 bag of mozzarella cheese
• 2 x 450g mozzarella balls, cut into thin round slices