Pasta dishes are always a good idea!
Melt butter in a saucepan, add flour, sweat briefly. gradually add milk while stirring. Season with salt and nutmeg (freshly grated), bring to the boil once, cool.
Rinse basil. Grind together with the remaining ingredients (except Parmesan). Fold in 3 tbsp of the Parmesan.
Remove peel from potatoes, cut into 2 cm cubes and simmer for about ten minutes. Add the beans, potatoes and pesto to the béchamel sauce, divide into 6 portions. Put one unit in a greased baking dish, place 3 lasagne sheets on top. Continue in this way. Sprinkle with parmesan cheese. Bake in a heated oven for about 20 minutes at 240 degrees (hot air 220 degrees). Before serving, leave to rest in the oven for about 10 minutes.
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