Prep 30 mins
Cook 30 mins
My friend, Isabelle gave this to me, it came from one of her cookbooks. It is described as: "An unusual and lighter than average lasagne using a soft French goat cheese. The pasta sheets are not so chewy if boiled briefly first. If you choose no-cook lasagne, then make more sauce to soak into the pasta." We had this at Isabelle's house one night and LOVED it. I wanted to post it here for safe keeping.
- 6 lasagna noodles
- 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
- 1⁄2 cup all-purpose flour
- 5 tablespoons butter
- 3 3⁄4 cups milk
- 1⁄2 teaspoon bay leaf powder
- fresh nutmeg, grated
- ground black pepper
- 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.