Eggplant Lasagne With Parsley Pesto
Serves: 5
Carter Wolf
1 January 1970
Based on User reviews:
52
Spice
47
Sweetness
52
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
3 tbsps
Unsalted Butter5 tbsps
All-Purpose Flour5 cups
Whole Milk1 tsp
Salt1 tsp
White Pepper6 tbsps
Olive Oil3 tsp
Black Pepper1 large
EggDirections:
1
Make béchamel: Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute
2
Add flour and cook roux, whisking, 3 minutes
3
Add milk in a stream, whisking
4
Add bay leaf and bring to a boil over moderately high heat, whisking constantly, then reduce heat and simmer, whisking occasionally, until liquid is reduced to about 4 cups, about 10 minutes
5
Whisk in salt and white pepper, then remove from heat and discard bay leaf
6
Cover surface of sauce with wax paper until ready to use
7
Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute
8
Add flour and cook roux, whisking, 3 minutes
9
Add milk in a stream, whisking
10
Add bay leaf and bring to a boil over moderately high heat, whisking constantly, then reduce heat and simmer, whisking occasionally, until liquid is reduced to about 4 cups, about 10 minutes
11
Whisk in salt and white pepper, then remove from heat and discard bay leaf
12
Cover surface of sauce with wax paper until ready to use
13
Make pesto and ricotta mixture: Coarsely chop 1/3 cup hazelnuts and reserve for sprinkling over lasagne
14
Purée parsley, Parmigiano-Reggiano, 2/3 cup oil, garlic, 1 teaspoon salt, 1 teaspoon pepper, and remaining cup hazelnuts in a food processor until pesto is smooth, about 1 minute
15
Whisk egg in a bowl, then stir in ricotta, 1 cup parsley pesto, remaining teaspoon salt, and remaining 1/4 teaspoon pepper until combined well
16
Stir together 1/4 cup pesto and remaining 1/4 cup oil in a small bowl for drizzling over lasagne
17
Coarsely chop 1/3 cup hazelnuts and reserve for sprinkling over lasagne
18
Purée parsley, Parmigiano-Reggiano, 2/3 cup oil, garlic, 1 teaspoon salt, 1 teaspoon pepper, and remaining cup hazelnuts in a food processor until pesto is smooth, about 1 minute
19
Whisk egg in a bowl, then stir in ricotta, 1 cup parsley pesto, remaining teaspoon salt, and remaining 1/4 teaspoon pepper until combined well
20
Stir together 1/4 cup pesto and remaining 1/4 cup oil in a small bowl for drizzling over lasagne
21
Roast eggplant for lasagne: Put oven racks in upper and lower thirds of oven and preheat oven to 450°F
22
Oil 2 large baking sheets
23
Brush eggplant with oil on both sides, then arrange in 1 layer on baking sheets and sprinkle with salt and pepper
24
Bake eggplant, switching position of sheets halfway through baking and turning slices over once, until tender, 20 to 25 minutes total
25
Put oven racks in upper and lower thirds of oven and preheat oven to 450°F
26
Oil 2 large baking sheets
27
Brush eggplant with oil on both sides, then arrange in 1 layer on baking sheets and sprinkle with salt and pepper
28
Bake eggplant, switching position of sheets halfway through baking and turning slices over once, until tender, 20 to 25 minutes total
29
Assemble lasagne: Put oven rack in middle position and reduce oven temperature to 425°F
30
Lightly oil a 13- by 9- by 2-inch glass or ceramic baking dish (3 quart) and line a larger shallow baking pan with foil
31
Spread 1 cup béchamel in baking dish and cover with 3 pasta sheets, leaving spaces between sheets
32
Drop 1 cup ricotta mixture by spoonfuls over pasta, spreading evenly (layer will be thin), then top with 1 layer of eggplant, cutting rounds to fit if necessary
33
Make 1 more layer each of béchamel, pasta, ricotta, and eggplant
34
Spread with 1 cup béchamel and cover with remaining 3 pasta sheets
35
Spread remaining cup ricotta mixture over pasta, then spread ricotta with remaining cup béchamel and top with remaining eggplant in 1 layer (you may have a few slices left over)
36
Sprinkle Parmigiano-Reggiano over eggplant and scatter with reserved chopped hazelnuts
37
Tightly cover baking dish with oiled foil (oiled side down), then set dish in foil-lined pan (to catch drips) and bake lasagne 30 minutes
38
Remove foil and bake until golden and bubbling, 10 to 15 minutes more
39
Let lasagne stand 15 to 20 minutes before serving
40
Put oven rack in middle position and reduce oven temperature to 425°F
41
Lightly oil a 13- by 9- by 2-inch glass or ceramic baking dish (3 quart) and line a larger shallow baking pan with foil
42
Spread 1 cup béchamel in baking dish and cover with 3 pasta sheets, leaving spaces between sheets
43
Drop 1 cup ricotta mixture by spoonfuls over pasta, spreading evenly (layer will be thin), then top with 1 layer of eggplant, cutting rounds to fit if necessary
44
Make 1 more layer each of béchamel, pasta, ricotta, and eggplant
45
Spread with 1 cup béchamel and cover with remaining 3 pasta sheets
46
Spread remaining cup ricotta mixture over pasta, then spread ricotta with remaining cup béchamel and top with remaining eggplant in 1 layer (you may have a few slices left over)
47
Sprinkle Parmigiano-Reggiano over eggplant and scatter with reserved chopped hazelnuts
48
Tightly cover baking dish with oiled foil (oiled side down), then set dish in foil-lined pan (to catch drips) and bake lasagne 30 minutes
49
Remove foil and bake until golden and bubbling, 10 to 15 minutes more
50
Let lasagne stand 15 to 20 minutes before serving
51
Serve lasagne drizzled with pesto
52
Serve lasagne drizzled with pesto