Leek and Chevre Lasagne
Back to listIngredients:
- 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
- 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
Steps:
- 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