3/4 pound lasagna noodles
1 cup ricotta cheese
1 egg yolk
1/2 teaspoon nutmeg
Salt to taste
2 drops Tabasco sauce, or cayenne pepper to taste
1/2 cup whole-milk mozzarella cheese, grated
1/3 cup grated Parmesan cheese
1/4 cup ground walnuts

Directions
In a large pot of salted water, cook noodles until barely done.

In a medium bowl, combine remaining ingredients.

Pesto Sauce:
2 tablespoons dried basil
1/3 cup ground walnuts
1/3 cup plus 1 tablespoon chopped fresh Italian parsley
1 tablespoon minced green onion
2 garlic cloves
Kosher or sea salt
1 cup olive oil
1/3 cup plus 1 tablespoon grated Parmesan cheese