Eggplant Lasagna with Pesto, Hazelnuts, and Parsley
Pasta and Pizza | Italian cuisine
⏳ Time
2 hours 45 minutes
🥕 Ingredients
16
🍽️ Servings
10
Description
Eggplant Lasagna with Pesto, Hazelnuts, and Parsley
Ingredients
- Garlic - 3 cloves
- Butter - 3 tablespoons
- Wheat Flour - 5 tablespoons
- Milk - 1 qt
- Bay leaf - 1 piece
- White Pepper (whole) - 0.1 teaspoons
- Hazelnut - 5.3 oz
- Chopped Sage Leaves - 4 cups
- Olive Oil - 12 fl oz
- Grated Pecorino Pepato Cheese - 6.3 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Chicken Egg - 1 piece
- Eggplants - 4 pieces
- Ricotta cheese - 14.1 oz
- Lasagna dough - 9 pieces
Step by Step guide
Step 1
For the béchamel sauce, melt 3 tablespoons of butter in a three-liter pot over medium heat and add 1 minced clove of garlic. Sauté for 1 minute, then add the flour and, stirring actively, cook for 3 minutes. Gradually pour in the milk, add the bay leaf, and continue stirring until it comes to a boil. Then reduce the heat and, continuing to stir, cook the sauce for about 10 minutes. When the liquid reduces to 1 liter, add salt (1 teaspoon) and white pepper, stir, and remove from heat. Discard the bay leaf. Cover the sauce with wax paper and let it sit at room temperature.
Step 2
Coarsely chop 1/3 cup of the hazelnuts and set aside for the finished lasagna.
Step 3
For the pesto, blend the remaining hazelnuts, Parmesan (1.5 cups), 2/3 cup of olive oil, garlic (2 cloves), salt (1 teaspoon), black pepper (1 teaspoon), and chopped parsley (3 cups) in a food processor until smooth.
Step 4
Mix 1/4 cup of the prepared pesto with 1/4 cup of olive oil and set aside for the finished lasagna.
Step 5
For the filling, beat 1 egg in a large bowl. Then add the ricotta, 1 cup of parsley, the remaining pesto, salt (1 teaspoon), pepper (1/4 teaspoon), and mix thoroughly until smooth.
Step 6
Meanwhile, preheat the oven to 428°F for the eggplants. Slice the eggplants into rounds about 7 mm thick, brush both sides with olive oil, arrange in a single layer on 2 baking sheets, and sprinkle with salt and pepper. Place both sheets in the oven (on the top and middle racks). Bake the eggplants for 20-25 minutes, flipping once and swapping the sheets halfway through.
Step 7
To assemble the lasagna, grease a glass or ceramic baking dish (approximately 25x4 cm) with oil and place it on a baking sheet lined with foil.
Step 8
Pour 1 cup of béchamel sauce into the dish and cover with 3 sheets of lasagna. Spread a thin layer of 1 cup of the ricotta mixture and a layer of eggplants on top. Then add another layer of béchamel sauce, lasagna, ricotta, and eggplants. On the second layer of eggplants, pour béchamel sauce and cover with lasagna sheets. Then add a third layer of béchamel sauce and cover with the remaining lasagna sheets. On the top layer of lasagna, spread the remaining ricotta, the last of the béchamel, and cover everything with eggplants. Sprinkle Parmesan and coarsely chopped hazelnuts on top.
Step 9
Grease a large sheet of foil with oil and tightly cover the lasagna (oiled side down). Bake the lasagna in the preheated oven on the middle rack at 410°F for 30 minutes. Then remove the foil and return the lasagna to the oven for another 10-15 minutes. Wait until the lasagna is covered with a golden crust.
Step 10
Let the finished lasagna cool (15-20 minutes). Before serving, drizzle with the previously prepared and reserved pesto sauce.
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