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Categories:
lasagna noodles salt eggplant leeks olive oil red peppers Chevre cheese Pecorino cheese flour butter milk bay leaf powder fresh nutmeg ground black pepper
Viewed: 25 - Published at: 10 months agoIngredients
- 6 lasagna noodles
- salt
- 2 small eggplant
- 3 leeks, thinly sliced
- 2 tablespoons olive oil
- 2 red peppers, roasted
- 7 ounces chevre cheese, broken into pieces (goat cheese)
- 2 ounces pecorino cheese or 2 ounces parmesan cheese, freshly grated
- 12 cup all-purpose flour
- 5 tablespoons butter
- 3 34 cups milk
- 12 teaspoon bay leaf powder
- fresh nutmeg, grated
- ground black pepper
Method
- 1.
- Blanch the pasta sheets in plenty of boiling water for just 2 minutes.
- Drain and place on a clean dish towel.
- 2.
- Lightly slice thin and lightly salt the eggplant and lay in a colander to drain for 30 minutes.
- Rinse and pat dry with paper towel.
- 3.
- Lightly fry the leeks in the olive oil for about 5 minutes until softened.
- Peel the roasted peppers and cut into strips.
- 4.
- Make the sauce: put the flour, butter and milk in a saucepan and bring to a boil, stirring constantly until it has thickened.
- Add the ground bay leaves, nutmeg and seasoning.
- Simmer for 2 additional minutes.
- 5.
- In a greased shallow casserole, layer the leeks, pasta, eggplant, goat cheese, peppers, and Pecorino or Parmesan.
- Trickle the sauce over the layers, ensuring that plenty goes in between.
- 6.
- Finish with a layer of sauce and grated cheese.
- Bake in the oven at 375 degrees F. for 30 minutes or until browned on top.
- Serve immediately.
