Eggplant Lasagne
| Yield: | 1 Servings |
| Categories: |
| 6 | Lasagne sheets (up to 8) | |
| 1 | lg | Eggplant; sliced |
| 3 | Leeks; washed well and thinly sliced | |
| 2 | tb | Extra virgin olive oil |
| 2 | Red bell peppers; roasted | |
| 7 | oz | Goat cheese; broken into pieces (it comes with different flavorings too - herbed is nice) |
| 1/2 | c | Freshly grated pecorino or Parmesan |
| SAUCE | ||
| 9 | tb | Flour |
| 5 | tb | Butter |
| 3 3/4 | c | Milk |
| 1/2 | ts | Ground bay leaves |
| Freshly grated nutmeg | ||
| Salt and pepper |
Advertisement