Cook the lasagna noodles according to package instructions until just al dente, about 8-10 minutes. Drain and rinse with cold water, then toss with olive oil.

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

In a large bowl, mix ricotta, Parmesan, egg, dried basil, garlic powder, salt, and pepper until smooth.

Preheat oven to 375°F (190°C). Spread a layer of béchamel in a baking dish, followed by noodles, half the cheese mixture, mozzarella, and béchamel. Repeat layers, ending with noodles and remaining béchamel and mozzarella.

Cover with foil and bake for 50 minutes. Remove foil and bake another 10-15 minutes until golden.

Let rest for 15 minutes before slicing. Serve warm, perhaps with a fresh salad.