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MARIO BATALI White Lasagna with Potatoes & Pesto

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1 1/2 pounds Yukon gold potatoes (about 6 potatoes, sliced 1/4-inch thick)
3 tablespoons extra-virgin olive oil
1 pound fresh lasagna pasta sheets (substitute with dry)
1 recipe Mario’s Besciamella Sauce
3 cups Parmesan cheese (freshly grated, divided)
1 recipe Mario’s Classic Basil Pesto
Kosher salt and freshly ground black pepper (to taste)
2 1/2 cups basil leaves (chopped)
2 cloves garlic
2 tablespoons pine nuts (raw)
1/4 cup Parmigiano-Reggiano (freshly grated)
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper (to taste)

Preheat oven to 350??F.
Place a silicone mat or parchment paper on two baking sheets. In a large bowl, add the potatoes, olive oil, season with salt and pepper, and toss to coat. Place the potatoes on the prepared baking sheets in an even layer. Bake for 10 minutes. Remove and set aside.
Increase oven temperature to 425??F. Prepare an ice bath.
Bring a large pot of salted water to a boil . Blanch the pasta sheets, 3 to 4 at a time, for 2 to 3 minutes. Remove to the ice bath and allow to cool. Lay onto a baking sheet lined with parchment paper in between the layers to prevent sticking. Repeat with remaining pasta.
Meanwhile, prepare the besciamella sauce and the pesto. To the besciamella sauce, add 1 cup of Parmesan cheese.
To build the lasagna, in the bottom of a 9″x13″ baking dish, spread a layer of besciamella sauce. Top with a few blanched pasta sheets, shingling slightly. Top with a layer of besciamella, potatoes, season with salt and pepper and sprinkle with cheese. Repeat with the remaining besciamella, potatoes and cheese. Finish the final layer with besciamella and freshly grated Parmigiano-Reggiano.
Bake for 25 to 30 minutes or until golden brown on top. Remove from oven and allow to cool for 20 to 25 minutes before serving. Serve lasagna with pesto and freshly grated Parmesan.
For Classic Basil Pesto:
In the bowl of a food processor, combine the garlic, basil, and pine nuts. Pulse and chop until almost blended. With the food processor running, drizzle in the olive oil until combined. The resulting pesto should be a little chunky and not too wet. Add the grated Parmigiano-Reggiano and pulse a couple times just to combine. Season to taste with salt and pepper. Set the sauce aside so that the flavors will meld.

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