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 (from 3/4 lb); 3 ounces 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-ounce) container whole-milk ricotta; 4 pounds 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 ounces finely grated Parmigiano-Reggiano

There will be about 3/4 cup of parsley pesto left over after making this lasagne.

Cooks' notes:

·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.

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