Lasagna with Eggplant Pesto, Caciocavallo Cheese, and Speck

Name: Lasagna with Eggplant Pesto, Caciocavallo Cheese, and Speck
Yield: Serves 3 servings
Cuisine: American
Ingredients: as needed Lasagna noodles,; 1/3 cup all-purpose flour (about 50 grams); 3 1/2 tablespoons unsalted butter (about 50 grams); 2 cups milk (about 500 ml); 1 bay leaf; Nutmeg, salt, and pepper, to taste; 2 medium eggplants; 3/4 cup shelled walnuts (about 100 grams); 1 cup grated Parmesan cheese (about 100 grams); as needed Olive oil,; Salt and pepper, to taste; as needed Sliced speck,; as needed Caciocavallo cheese,; as needed Grated Parmesan cheese,

Mariantonietta de Vita @cook_23216770

This recipe was inspired by another eggplant lasagna recipe with fresh cheese. At first, I wanted to follow that recipe exactly, but then I found some speck and had caciocavallo cheese at home, sent by my parents. So here’s a lasagna that’s absolutely delicious. The quantities in this recipe are more like guidelines, so feel free to adjust as you like!
P.S. If you use fresh lasagna noodles, follow the recipe below; if you use dried noodles, I recommend boiling them for half the time listed on the package before assembling.
P.P.S. Sorry about the photo! I had already started eating... Oops!

Mariantonietta de Vita @cook_23216770

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Ingredients

Serves 3 servings

as neededLasagna noodles,
1/3 cupall-purpose flour (about 50 grams)
3 1/2 tablespoonsunsalted butter (about 50 grams)
2 cupsmilk (about 500 ml)
1bay leaf
Nutmeg, salt, and pepper, to taste
2medium eggplants
3/4 cupshelled walnuts (about 100 grams)
1 cupgrated Parmesan cheese (about 100 grams)
as neededOlive oil,
Salt and pepper, to taste
as neededSliced speck,
as neededCaciocavallo cheese,
as neededGrated Parmesan cheese,

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Steps

1

First, place the whole eggplants in a preheated oven at 350°F (180°C) for about 30 minutes, or until the skins can be easily removed. Once done, peel and roughly chop them. Blend the eggplant with the walnuts, Parmesan, olive oil, salt, and pepper in a food processor until fairly smooth.
2

For the béchamel sauce, melt the butter in a saucepan over low heat. Add the flour and stir. Remove from heat and add the milk, bay leaf, a pinch of pepper, salt, and nutmeg. Mix well and return to low heat, stirring until it thickens to your desired consistency. For lasagna, it’s best if the sauce is a bit thicker.
3

Slice the caciocavallo cheese thinly and start assembling the lasagna. Spread some béchamel on the bottom of the baking dish. Add a layer of lasagna noodles, then more béchamel, the eggplant pesto, speck, and slices of caciocavallo. Repeat the layers until you use up the ingredients or fill the dish. Sprinkle Parmesan on top. Bake at 400°F (200°C) until a golden crust forms on top.