Eggplant Lasagne with Parsley Pesto

Name: Eggplant Lasagne with Parsley Pesto
Yield: Makes 8 servings
Ingredients: 1 garlic clove, minced; 3 tablespoons unsalted butter; 5 tablespoons all-purpose flour; 5 cups whole milk; 1 Turkish or 1/2 California bay leaf; 1 teaspoon salt; 1/8 teaspoon white pepper; 1 1/3 cups hazelnuts (5 1/2 ounces), toasted and loose skins rubbed off in a kitchen towel; 4 cups loosely packed fresh flat-leaf parsley leaves; 3 ounces Parmigiano-Reggiano, finely grated (1 1/2 cups); 2/3 cup plus 1/4 cup olive oil; 2 garlic cloves, finely chopped; 2 teaspoons salt; 1 1/4 teaspoons black pepper; 1 large egg; 1 (15-ounce) container whole-milk ricotta; 4 pounds medium eggplants, cut crosswise into 1/3-inch-thick slices; 6 tablespoons olive oil; 1 teaspoon salt; 3/4 teaspoon black pepper; 9 (7 by 3 1/2-inch) oven-ready lasagna noodles (sometimes called “no-boil”; 6 ounces); 1 1/2 ounces Parmigiano-Reggiano, finely grated (3/4 cup)

November 7, 2012

Meat lovers may smile politely and insist otherwise, but it’s the rare vegetarian lasagne that truly pleases the committed carnivore. In the case of this exceptional recipe, the meaty texture of the eggplant makes a luscious stand-in for Bolognese sauce. Choose your eggplant wisely: a younger, smaller one will yield the tastiest results. Try white or Asian eggplant for a more mellow flavor.

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