Eggplant and Artichoke White Lasagna
- Olive oil
- 2 cloves garlic, finely chopped
- 2 leeks, white and light green parts, finely chopped
- Fine sea salt, to taste
- 1 medium eggplant (approximately 1 pound), cut into 1/2-inch thick slices
- Sauce
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cup reduced-fat (2%) milk
- 1/4 cup grated grana padano cheese, divided
- 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 grated mozzarella cheese, divided
- 6 dried lasagna noodles
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.
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- Olive oil
- 2 cloves garlic, finely chopped
- 2 leeks, white and light green parts, finely chopped
- Fine sea salt, to taste
- 1 medium eggplant (approximately 1 pound), cut into 1/2-inch thick slices
- Sauce
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cup reduced-fat (2%) milk
- 1/4 cup grated grana padano cheese, divided
- 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 grated mozzarella cheese, divided
- 6 dried lasagna noodles