Bring a large pot of salted water to a boil, add the lasagna noodles, and cook until al dente (8-10 minutes). Drain and rinse with cold water.

In a medium saucepan over medium heat, melt the butter. Whisk in flour to form a roux, then gradually stir in the milk and cook until thickened. Add pesto and set aside.

In a large mixing bowl, combine ricotta cheese, Parmesan, egg, and seasonings, mixing well.

Preheat oven to 375°F. In a baking dish, spread a layer of béchamel, layer noodles, cheese filling, and mozzarella. Repeat layers, finishing with béchamel and Parmesan.

Bake uncovered for 35-40 minutes until bubbly and golden. Let rest for 10 minutes before slicing.

Garnish with fresh basil and drizzle olive oil before serving.