• Prepare the bechamel and the pesto sauces. Chop Provolone cheese to bite size pieces. Preheat oven to 350F (180 C).
• Spread some béchamel on a baking tray. Place one layer of lasagna noodles (paying attention to fill every empty space).
  
• Spread another layer of béchamel.
  
• Spread one layer of pesto sauce.
  
• Add some Provolone chops.
  
• Sprinkle with grated Parmesan cheese.
  
• Add another layer of lasagna noodles and repeat the whole procedure until you have finished all your ingredients. The upper layer should be made of béchamel, pesto and Parmesan.
  
• Bake for 20 minutes. Serve warm.
  

Homemade béchamel sauce for pesto lasagna

• Heat milk in a saucepan. In the meantime, melt butter in another pan.
• Add flour to melted butter and carefully stir to obtain a creamy texture. Cook over very low heat for about 7-8 minutes, while stirring to avoid any lumps. Add salt and nutmeg to taste.
• Slowly pour milk, while stirring.Cook over low heat for another 5 minutes, until the sauce becomes thick and creamy.

Homemade pesto sauce for Portofino lasagna

• Carefully wash basil leaves and dry them on a clean cloth.
• Place basil leaves in the mixer and add garlic, pine nuts, Pecorino and Parmesan cheese.
• Blend at low speed to obtain a crumbly texture.
• Slowly add olive oil and salt to taste and blend at very low speed, until you obtain a liquid sauce.