I made this lasagna for our supper club meet, theme: Italian. It turned out really good and it was all gone by the end of the night - always a good sign :)
Original recipe: Whole Foods recipe - Eggplant and Artichoke white lasagna
3 cloves of garlic finely chopped
2 leeks, white and green parts chopped
Salt to taste
1 medium eggplant sliced into 1/2 inch. thick slices
2 medium zucchinis sliced
6-8 dried lasagna noodles
For the sauce:
1 tbsp butter
2 tbsps all purpose flour
1 1/2 cups low fat milk
1/4 cup grated parmesan reggiano
1/2 cup crumbled goat cheese
Salt and pepper to taste
1 1/4 cup grated mozzarella cheese
you can reduce the parmesan reggiano and mozzarella cheeses and substitute with leftover cheese wedges you'dlike to get rid of. Balance the flavors, so if you choose a sharper cheese like cheddar then balance it with extra goat cheese and mozzarella.
Preheat oven to 375deg. Heat oil and add garlic, leeks and salt. Cook until leeks are light brown about 5mins. Set the leeks aside.
Pour enough oil in a skillet until it is 1/4 in. deep. Add sliced eggplant in batches and fry until they are lightly browned. Drain on a plate covered with paper towels to absorb the oil. Sprinkle salt on both sides of the fried eggplants.
Cook lasagna noodles as per instructions on the package. Drain and set aside.
For the sauce, melt butter over medium heat.Whisk in flour and cook, stirring continously for about 30 sec. Slowly stream in milk and keep stirring until its well mixed. Reduce heat and simmer, stirring occasionally until the sauce thickens in about 3-4 mins. Add 2 tbsps of parmesan reggiano, goat cheese, salt, pepper and reserved leeks. Stir quickly and remove from heat. Continue stirring until the cheese melts and set aside.
Apply a light coating of oil in a 8-inch baking dish and spread 1/4 cup of sauce.Top with a layer of noodles. Layer with half the leeks, eggplants and zucchini, 1/2 cup sauce, and 1/2 cup mozzarella. Repeat until you go through all the ingredients. Top with remaining sauce, parmesan reggiano and mozzarella.
Cover with foil and bake for 30 mins. Then uncover and bake for 5mins. Let lasagna rest and cool for 5 mins after baking. Slice and serve.