| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 6 | Lasagne sheets (up to 8) | |
| 1 | lg | Eggplant; sliced |
| 3 | Leeks; washed well and thinly sliced | |
| 2 | tb | Extra virgin olive oil |
| 2 | Red bell peppers; roasted | |
| 7 | oz | Goat cheese; broken into pieces (it comes with different flavorings too – herbed is nice) |
| 1/2 | c | Freshly grated pecorino or Parmesan |
| 9 | tb | Flour |
| 5 | tb | Butter |
| 3 3/4 | c | Milk |
| 1/2 | ts | Ground bay leaves |
| Freshly grated nutmeg | ||
| Salt and pepper |
INSTRUCTIONS
SAUCE Okay, folks, I found it, that wonderful eggplant lasagne with goat cheese (chevre) in it. It's from a book called BEST EVER PASTA edited by Linda Fraser. I still need to get MasterCook for Mac but in the mean time here it is: (1) Blanch the pasta sheets in plenty of boiling water for just 2 minutes. Drain and place on a clean dish towel. (2) For those of you who salt and drain your eggplant, do that here, then rinse and paty then dry with paper towels after 30 minutes. Or, if you're like me, cook 'em as they are. (3) Preheat the oven to 375 F. Lightly sautee (the fancy word for "fry") the leeks in the oil for 5 minutes, until softened. Peel the roasted bell peppers and cut them into strips. (4) To make the sauce, put the flour, butter and milk into a saucepan and bring to a boil, stirring constantly until thickened. Add the ground bay leaves, nutmeg and seasoning. Simmer the sauce for 2 minutes. (5) In a greased, shallow casserole, layer the leeks, lasagne sheets, eggplant, goat cheese and pecorino or Parmesan. Trickle the sauce over the layers, making sure that plenty goes in between. (6) Finish with a layer of sauce and grated cheese. Bake in the oven for 30 minutes, or until bubbling and browned on top. Yum! Posted to recipelu-digest Volume 01 Number 191 by Kevin Kirkland <kevink@intergate.bc.ca> on Nov 2, 1997
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