I don’t want to call it a New Year’s Resolution, but I’m going to try and learn (or create) one new vegetarian dish a week this year. Because of my new vegetarianism (and massive workload), I haven’t taken the time to really get some vegetarian dishes under my belt. So hopefully, I’ll be able to work up some delicious vegetarian recipes!
And… to kick off the new year: Eggplant and Artichoke White Lasagna.
This recipe is from Whole Foods’ recipe database on their website, with a few of my own changes – of course. This white-sauce lasagna is more delicate and light than a red sauce lasagna. The three different cheeses in this dish really add a lot of dimension and create interesting contrasts.
Ingredients (serves 4)
2 cloves garlic, finely chopped
2 leeks, white and light green parts, finely chopped
Salt to taste
1 medium eggplant (approximately 1 pound), cut into 1/2-inch thick slices
9 dried lasagna noodles
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups reduced fat milk
1/4 cup grated parmigiano-reggiano cheese
1/2 cup goat cheese
Salt and pepper to taste
1 (13.75-ounce) can water-packed artichoke hearts, drained and chopped
1 1/4 cups fresh mozzarella cheese, cut up into small chunks
1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add garlic, leeks and salt and cook, stirring occasionally, until golden, 3 to 4minutes. Set leeks aside.
2. Add about 2 tablespoons olive oil into skillet and heat over medium-high heat. Fry eggplant slices, only adding as many that will fit in the skillet without overlapping, until golden and soft, about 3 to 4 minutes per side. When all eggplant slices are done, set aside.
3. Cook lasagna noodles according directions on package, then drain and set aside.
4. Preheat oven to 375°F (I don’t like to preheat the oven until this step, so that the oven doesn’t have to be on for too long if you cook slowly, like I do when I’m making something for the first time).
5. For the sauce, melt butter in a medium saucepan over medium heat. Whisk in flour while stirring constantly, for 30 seconds. Then slowly add in milk until combined well. Reduce heat to medium low and let the mixture simmer until it thickens, stirring occasionally (about 4 to 5 minutes). If the mixture isn’t quite thick enough, sprinkle in some more flour and mix until the sauce reaches a consistency that you like.
6. Remove the saucepan from the heat and add 2 tablespoons of the parmigiano-reggiano cheese, 1/2 cup goat cheese, salt and pepper to taste and leeks. Stir until cheese melts, then set sauce aside.
7. Coat the bottom of a 8-inch square baking pan with cooking spray and spread 1/4 cup of the sauce on bottom of pan. Top with 3 lasagna noodles, then layer with half of the eggplant and artichoke hearts, 1/2 cup sauce, and 1/2 cup mozzarella. Repeat with a second layer and then place the last 3 noodles on top. Spread remaining sauce over noodles and top with remaining mozzarella and parmigiano-reggiano.
8. Cover the baking pan with foil and bake for 25 minutes, then uncover and bake for 20 more minutes until the cheese on top is a nice golden brown. Set lasagna aside to let rest for 5 minutes.
9. Serve and enjoy!
Paul loved the lasagna so much, he had three servings! And he’s a meat-eater too – so definitely share this dish with your non-vegetarian friends and family!If you enjoyed this post, Get free updates via RSS or Email and connect with me on