Preheat your oven to 180°C (350°F).
Chop the broccoli florets and finely dice the broccoli stem. Zest and juice the lemon.
In a food processor, combine the chopped broccoli (both florets and stem), fresh basil, lemon zest, lemon juice, grated parmesan, pine nuts, and olive oil. Blend until you have a smooth and creamy pesto.
In a baking dish, spread a thin layer of béchamel sauce. Place a layer of lasagna noodles on top.
Spread a generous layer of the broccoli pesto over the noodles, followed by another layer of béchamel sauce. Repeat these layers until the ingredients are used up, finishing with a final layer of béchamel.
Sprinkle the grated mozzarella cheese evenly over the top.
Bake in the preheated oven for about 30-35 minutes, or until the cheese is melted, bubbly, and golden brown.
Remove from the oven and garnish with fresh basil leaves and extra pine nuts before serving.
Cook it hands-free.
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