Meatless Monday: Pesto Lasagne

By: Mallory Stuchin

Meatless Monday is a global movement, a way of lifeEating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

If there's anything you should be hoarding right now, it's summer's fresh herbs. In a matter of weeks, they'll be gone, disappearing from the landscape just as the days start to seem shorter. Take action while you can with pesto. Make as much basil-based pesto as you can (ideally using pine nuts and pecorino). Reserve half of it to make Debi and Gabriele's rich vegetarian lasagne. Freeze the rest of the pesto in ice cube trays, so that you can store them until you want to add a bit of summery flavor on a cold winter day. And then enjoy this hearty dish and be happy that bathing suit season is officially over.

INGREDIENTS
Pesto, recipe follows
Besciamella, recipe follows
Butter, for baking dish, plus more for topping
1 1/2 (9-ounce) boxes no boil lasagna noodles
1 cup freshly grated Parmesan cheese
FRESH PESTO:
4 cups fresh basil leaves, about 4 ounces
1/3 cup pine nuts
3 cloves garlic
1/2 cup extra-virgin olive oil, plus more for sprinkling
1/4 cup freshly grated Parmesan Cheese
1/4 cup freshly grated Pecorino Sardo or Romano
Kosher salt and freshly ground black pepper, to taste
BESCIAMELLA:
1/2 cup butter
1/2 cup all-purpose flour
4 1/2 cups whole milk
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper
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