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.
Recipe information
Yield
Makes 8 servings
Ingredients
FOR BÉCHAMEL
FOR PESTO AND RICOTTA MIXTURE
FOR LASAGNE
Preparation
MAKE BÉCHAMEL
Step 1
Cook the garlic in the butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Add the flour and cook the roux, whisking, 3 minutes. Add the milk in a stream, whisking. 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. Whisk in the salt and white pepper, then remove from heat and discard bay leaf. Cover the surface of the sauce with wax paper until ready to use.
MAKE PESTO AND RICOTTA MIXTURE
Step 2
Coarsely chop 1/3 cup hazelnuts and reserve for sprinkling over the lasagne.
Step 3
Purée the parsley, cheese, 2/3 cup oil, the garlic, 1 teaspoon salt, 1 teaspoon pepper, and the remaining 1 cup hazelnuts in a food processor until the pesto is smooth, about 1 minute.
Step 4
Whisk the egg in a bowl, then stir in the ricotta, 1 cup parsley pesto, remaining teaspoon salt, and remaining 1/4 teaspoon pepper until combined well.
Step 5
Stir together the remaining 1/4 cup pesto and remaining 1/4 cup oil in a small bowl for drizzling over the lasagne.
ROAST EGGPLANT FOR LASAGNE
Step 6
Put the oven racks in the upper and lower thirds of the oven and preheat the oven to 450°F. Oil 2 large baking sheets.
Step 7
Brush the eggplant with oil on both sides, then arrange in a single layer on the baking sheets and sprinkle with salt and pepper. Bake, switching position of sheets halfway through and turning slices over once, until tender, 20 to 25 minutes total.
ASSEMBLE LASAGNE
Step 8
Move the oven rack to the middle position and reduce the oven temperature to 425°F. Lightly oil a 13 by 9-inch glass or ceramic baking dish and line a larger shallow baking pan with foil.
Step 9
Spread 1 cup béchamel in the baking dish and cover with 3 pasta sheets, leaving spaces between sheets. Drop 1 cup ricotta mixture by spoonfuls over the pasta, spreading evenly (layer will be thin), then top with 1 layer of eggplant, cutting the rounds to fit if necessary. Make 1 more layer each of béchamel, pasta, ricotta, and eggplant. Spread with 1 cup béchamel and cover with remaining 3 pasta sheets. Spread remaining 1 cup ricotta mixture over the pasta, then spread the ricotta with the remaining béchamel and top with remaining eggplant in 1 layer (you may have a few slices left over). Sprinkle the Parmigiano-Reggiano over the eggplant and scatter with reserved chopped hazelnuts.
Step 10
Tightly cover the baking dish with oiled foil (oiled side down), then set the dish in the foil-lined pan (to catch drips). Bake the lasagne 30 minutes. Remove the foil, and bake until golden and bubbling, 10 to 15 minutes more. Let the lasagne stand 15 to 20 minutes before serving.
Step 11
Serve drizzled with pesto.
DO AHEAD
Step 12
The LASAGNE can be assembled 2 hours ahead and chilled, covered. Bring to room temperature before baking. Lasagne can be baked 1 day ahead and cooled completely, then chilled, covered. Let stand at room temperature 1 hour, then heat in a preheated 350°F oven, covered, until hot, 30 to 40 minutes.
