Ingredients
For béchamel
- 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
For pesto and ricotta mixture
- 1 1/3 cups hazelnuts (5 1/2 oz), toasted and loose skins rubbed off in a kitchen towel
- 4 cups loosely packed fresh flat-leaf parsley leaves (from 3/4 pound)
- 3 oz finely grated Parmigiano-Reggiano (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-oz) container whole-milk ricotta
For lasagne
- 4 lb medium eggplants (4), 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 lasagne noodles (sometimes called "no boil"; 6 oz)
- 1 1/2 oz finely grated Parmigiano-Reggiano
Description
Our Wonderfully Rich Lasagne Layers The Flavors Of Hazelnuts, Eggplant, Parsley, Ricotta, Garlic And Parmigiano-Reggiano.
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