Leek and Chevre Lasagne Recipe

Name: Leek and Chevre Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ½ cup all-purpose flour; 5 tablespoons butter; 3 ¾ cups milk; ½ teaspoon bay leaf powder; fresh nutmeg, grated; ground black pepper

Servings: persons

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
½ cup all-purpose flour
5 tablespoons butter
3 ¾ cups milk
½ teaspoon bay leaf powder
fresh nutmeg, grated
ground black pepper

1
1.
2
Blanch the pasta sheets in plenty of boiling water for just 2 minutes.
3
Drain and place on a clean dish towel.
4
2.
5
Lightly slice thin and lightly salt the eggplant and lay in a colander to drain for 30 minutes.
6
Rinse and pat dry with paper towel.
7
3.
8
Lightly fry the leeks in the olive oil for about 5 minutes until softened.
9
Peel the roasted peppers and cut into strips.
10
4.
11
Make the sauce: put the flour, butter and milk in a saucepan and bring to a boil, stirring constantly until it has thickened.
12
Add the ground bay leaves, nutmeg and seasoning.
13
Simmer for 2 additional minutes.
14
5.
15
In a greased shallow casserole, layer the leeks, pasta, eggplant, goat cheese, peppers, and Pecorino or Parmesan.
16
Trickle the sauce over the layers, ensuring that plenty goes in between.
17
6.
18
Finish with a layer of sauce and grated cheese.
19
Bake in the oven at 375 degrees F. for 30 minutes or until browned on top.
20
Serve immediately.

1227

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 6 lasagna noodles, salt, 2 small eggplant, 3 leeks, thinly sliced, and more.

Yes, Leek and Chevre Lasagne 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.

Leek and Chevre Lasagne

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