Aubergine Lasagne Recipe

Name: Aubergine Lasagne Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 x Lasagne sheets (up to 8); 1 lrg Aubergine, sliced; 3 x Leeks, washed well and thinly sliced; 2 Tbsp. Extra virgin extra virgin olive oil; 2 x Red bell peppers, roasted; 7 ounce Goat cheese, broken into pcs (it comes with; 1/2 c. Freshly grated pecorino or possibly Parmesan; 9 Tbsp. Flour; 5 Tbsp. Butter; 3 3/4 c. Lowfat milk; 1/2 tsp Grnd bay leaves Freshly grated nutmeg Salt and pepper

Servings: persons

6 x Lasagne sheets (up to 8)
1 lrg Aubergine, sliced
3 x Leeks, washed well and thinly sliced
2 Tbsp. Extra virgin extra virgin olive oil
2 x Red bell peppers, roasted
7 ounce Goat cheese, broken into pcs (it comes with
1/2 c. Freshly grated pecorino or possibly Parmesan
9 Tbsp. Flour
5 Tbsp. Butter
3 3/4 c. Lowfat milk
1/2 tsp Grnd bay leaves Freshly grated nutmeg Salt and pepper

1
["Okay, folks, I found it, which wonderful aubergine lasagne with goat cheese", "(chevre) in it.", "It's from a book called BEST EVER PASTA edited by Linda is:1.", "Blanch the pasta sheets in plenty of boiling water for just 2 min.", "Drain and place on a clean dish towel.", "2.", "For those of you who salt and drain your aubergine, do which here, then rinse and paty then dry with paper towels after 30 min.", "Or possibly, if you're like me, cook 'em as they are.", "3.", "Preheat the oven to 375 F. Lightly sautee (the fancy word for ""fry"")", "the leeks in the oil for 5 min, till softened.", "Peel the roasted bell peppers and cut them into strips.", "4.", "To make the sauce, put the flour, butter and lowfat milk into a saucepan and bring to a boil, stirring constantly till thickened.", "Add in the grnd bay leaves, nutmeg and seasoning.", "Simmer the sauce for 2 min.", "5.", "In a greased, shallow casserole, layer the leeks, lasagne sheets, aubergine, goat cheese and pecorino or possibly Parmesan.", "Trickle the sauce over the layers, making sure which plenty goes in between.", "6.", "Finish with a layer of sauce and grated cheese.", "Bake in the oven for 30 min, or possibly till bubbling and browned on top.", "Yum!"]

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 x Lasagne sheets (up to 8), 1 lrg Aubergine, sliced, 3 x Leeks, washed well and thinly sliced, 2 Tbsp. Extra virgin extra virgin olive oil, and more.

Yes, Aubergine Lasagne Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!