Cook over medium heat until light golden brown, about 6 to 7 minutes
Meanwhile, heat the milk in separate pan until just about to boil
Add warmed milk to butter mixture 1 cup (250 mL) at a time, whisking continuously until very smooth
Bring mixture to a boil and continue cooking for 30 seconds
Remove pan from the heat
Season with salt and nutmeg. Pesto Sauce Makes about 1 cup: 3 garlic cloves 2 cups (680 g) lightly packed fresh basil leaves 3 tablespoons (45 g) pine nuts Generous pinch of kosher salt ½ cup (170 g) plus 2 tablespoons (30 mL) extra-virgin olive oil ¼ cup (85 g) Parmigiano-Reggiano cheese, freshly grated 3 tablespoons (45 mL) Pecorino Romano cheese, freshly grated. DROP garlic into a food processor with the motor running and process until chopped.
Add the basil, pine nuts, and salt
Pulse until the basil and pine nuts are coarsely chopped; continue processing until finely chopped
Drizzle in the olive oil with the motor running
Transfer to a small bowl and stir in the grated cheeses
*The pesto can be stored in a tightly sealed jar, topped with a thin layer of extra-virgin olive oil, for several weeks in the refrigerator
Preheat the oven to 400°F
Bring about 6 quarts of water to a boil and add about 2 tablespoons salt (optional)
Prepare a bowl of ice water
Trim the asparagus and boil for 1 minute
Use tongs to remove the asparagus from the hot water; reserve asparagus cooking water
Refresh asparagus in the ice bath for 30 seconds
Use tongs to transfer the asparagus to a colander, drain well, and cut each spear in half crosswise and set aside
Heat olive oil over medium heat in a 12 to 14 inch sauté pan
Add the eggplant and cook until golden brown and soft, about 5 minutes
Drain on a paper towel and set aside
Cook the Lasagne sheets in the same boiling water as the asparagus and cook for 2 minutes less than the package instructions
Drain and separate
Prepare a 13x9 baking pan by coating with butter or cooking spray
Layer 4 sheets of lasagne on the bottom of the pan; top with 6 pieces of asparagus, 3 to 4 slices of eggplant and 3 tablespoons of besciamella sauce
Top with 4 sheets of lasagne, asparagus and eggplant as above, and 3 tablespoons of pesto sauce
Repeat these 2 layers for a total of 4 layers
End with 4 sheets of lasagne, remaining besciamella sauce and grated cheese
Sprinkle with bread crumbs
Place the baking pan on a baking sheet and bake for 20 to 25minutes, or until bubbling and golden brown on top
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