Happy Lasagna Day. As much as I wanted to recreate the vibrantly green hue of ATK’s pesto lasagna, alas, it wasn’t meant to be. The blanching technique did produce a wonderfully deep green pesto, but the modest amount of basil I had on hand was ultimately no match for the color-diluting effects of all that béchamel. It’s also possible that my higher béchamel-to-pesto ratio contributed to a less-than-perfectly stratified slice, although I wonder whether I could have let the lasagna rest longer than the recommended 45 minutes. Given the warmer-than-average cooling environment, I wasn’t sure if waiting longer would have helped—or simply meant serving it lukewarm. Perhaps I’ll have my answer tomorrow, after a night in the fridge. 🤔