Making James Beard’s Basil Lasagna takes, as you might guess, lasagna noodles and basil — more properly, basil in the form of pesto, the sauce made from basil, garlic, pine nuts, parsley, oil and Parmesan cheese. It also, as you might similarly guess, takes some eggs and ricotta cheese, as well as more Parmesan and mozzarella. From there, we build on his recipe a bit. For one thing, it calls for only two layers of lasagna noodles; we’re using four. For another, we’re kicking up the cheese factor by alternating layers of fresh provolone and mozzarella with layers of fresh Parmesan and mozzarella between the noodles and the pesto-ricotta mix. Third, we’re adding just a touch of lemon zest to heighten the flavor. We even drizzled a little Mornay sauce around the edges for a finishing touch. Come in and see what a hint of lemon does for a pesto lasagna!