Pesto Lamb Lasagna

Modified from the Pesto Lasagna recipe in the Best of Bridge's - The Best of the West.

Tomato Sauce
1 onion, chopped
1/3 cup olive oil
28 oz. can (796 ml) crushed tomatoes
500g (1 lb) ground lamb (found in a tube in the freezer section)

Pesto - Classico Basil Pesto (small jar)

Bechamel Sauce
3 Tbsp. butter
1/4 cup flour
1/4 tsp. nutmeg
salt and pepper to taste
2 cups milk

fresh lasagna sheets (uses 3)
1 lb. mozzarella cheese, sliced
1/2 cup freshly grated parmesan cheese

Instructions:
Brown lamb (drain). Add tomatos and onions. Simmer until thickened. Set aside.

To make the bechamel sauce: Melt butter, add flour and seasonings and stir for a few minutes. Add milk, stirring constantly. Cook slowly until thickened.

To make lasagna: Ladle 1/3 of bechamel sauce into bottom of 9"x13" pan. Then layer pasta, tomato sauce, cheese and pesto. Repeat layers and top with sliced mozzarella and grated parmesan.

Bake at 350 F. for 40 minutes. Serves 12.