In a large pot, bring salted water to a boil. Add the lasagna noodles and cook until al dente, about 8-10 minutes. Drain and toss with olive oil.

If using homemade pesto, blend fresh basil, olive oil, Parmesan cheese, lemon juice, garlic, and pine nuts in a food processor until smooth.

In a medium saucepan, melt butter over medium heat. Whisk in flour to create a roux, then slowly add milk and cook until thick. Stir in pesto and set aside.

In a mixing bowl, combine ricotta cheese, egg, grated Parmesan cheese, dried basil, salt, and pepper. Mix until well blended.

In a greased baking dish, layer the béchamel sauce, lasagna noodles, ricotta mixture, mozzarella cheese, and more béchamel. Repeat layers, finishing with béchamel and mozzarella.

Preheat oven to 375°F (190°C). Cover lasagna with foil and bake for about 50 minutes. Remove foil for last 10-15 minutes until golden.

Let the lasagna rest for 10 minutes before slicing and serving.