Eggplant and Artichoke White Lasagna

Serves 4
Time 1 hr 25 min

Delicate and a little decadent, this white-sauce lasagna is a step above its more rustic red-sauce cousin. The tangy goat cheese sauce is lighter than an ordinary alfredo sauce, while the grana padano cheese adds a delicious, nutty flavor.

Special Diets:

VegetarianVegetarian

Ingredients

    Olive oil
    2 clovesgarlic, finely chopped
    2leeks, white and light green parts, finely chopped
    Fine sea salt, to taste
    1 mediumeggplant (approximately 1 pound), cut into 1/2-inch thick slices
    <b>Sauce</b>
    1 tablespoonunsalted butter
    2 tablespoonsall-purpose flour
    1 1/2 cupsreduced-fat (2%) milk
    1/4 cupgrated grana padano cheese, divided
    1/2 cupgoat cheese
    Salt and pepper to taste
    1 can (13.75-ounce)water-packed artichoke hearts, drained and chopped
    1 1/4grated mozzarella cheese, divided
    6dried lasagna noodles

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Method

Preheat oven to 375°F.


Heat 1 tablespoon oil in a large skillet over medium heat.


Add garlic, leeks and salt and cook, stirring occasionally, until golden, 5 to 6 minutes.


Set leeks aside and wipe out skillet.


Pour enough oil into skillet to reach a depth of 1/4-inch and heat over medium-high.


Working in batches, fry eggplant, flipping once, until golden and soft, about 5 minutes per side.


Transfer eggplant as done to a paper towel-lined sheet tray and blot well with more paper towels.


Repeat process with remaining eggplant, adding more oil as necessary.


Sprinkle both sides of eggplant slices with salt when done.


Cook noodles according directions on package, then drain and set aside.


For the sauce, melt butter in a medium saucepan over medium heat.


Whisk in flour and cook, stirring constantly, for 30 seconds.


Slowly whisk in milk until combined well.


Reduce heat and simmer, stirring occasionally, until thickened, 4 to 5 minutes.


Add 2 tablespoons of the grana padano, goat cheese, salt and pepper, and reserved leeks and remove from heat.


Stir just until cheese melts, then set sauce aside.


Spray an 8-inch square baking pan with cooking spray and spread 1/4 cup of the sauce on bottom of pan.


Top with 2 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 2 noodles on top.


Spread remaining sauce over noodles and top with remaining mozzarella and grana padano.


Cover with foil and bake for 30 minutes, then uncover and bake for 5 minutes more.


Set lasagna aside to let rest for 5 minutes, then slice and serve.

Nutritional Info

Serving Size

Calories

490

Total Fat

26g

Saturated Fat

11g

Cholesterol

55mg

Sodium

830mg

Total Carbohydrate

48g

Dietary Fiber

10g

Total Sugars

6g

Protein

23g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.