Pesto Lasagna with Bolognese and Garlic Cream

Ingredients

• 0.3 cup asiago cheese shredded
• 2 cups basil leaves 
• 0.5 teaspoon pepper black
• 2 tablespoons butter 
• 2 tablespoons olive oil extravirgin
• 2.5 tablespoons flour all-purpose
• 4 large garlic cloves peeled halved
• 6 large garlic cloves minced
• 6 cups bolognese sauce 
• 2 cups milk 1% low-fat
• 8 ounce precooked no-boil lasagna noodles (12 noodles)
• 0.8 teaspoon salt 

Equipment

• food processor
• sauce pan
• oven
• whisk
• baking pan
• aluminum foil

Directions

1. Preheat oven to 35
2. Combine basil and 4 garlic cloves in a food processor; process until finely chopped. With processor on, slowly pour oil through food chute; process until well blended.
3. Add Asiago; pulse 2 to 3 times until blended. Set pesto aside.
4. Melt butter in a medium saucepan over medium heat.
5. Add minced garlic; saut 1 minute.
6. Add flour, and cook 2 minutes, stirring constantly with a whisk. Gradually add milk, stirring with a whisk until blended. Cook 6 minutes or until slightly thick, stirring constantly with a whisk.
7. Remove from heat. Stir in salt and pepper.
8. Spread 1 cup Bolognese Sauce in bottom of a 13 x 9- inch baking dish coated with cooking spray. Top with 4 noodles; spread about 2 tablespoons pesto over noodles.
9. Spread 2 cups Bolognese Sauce over pesto; drizzle with 1/2 cup white sauce. Repeat layers; top with remaining 4 noodles. Top with remaining pesto, Bolognese sauce, and white sauce.
10. Cover tightly with foil; bake at 350 for 1 hour or until thoroughly heated and noodles are tender.
11. Let stand 5 minutes.
12. Cut into 8 equal portions.