This lasagna is a fantastic vegetarian main course that is full of flavor. This recipe also reheats really well, but don't count on leftovers!

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Recipe Summary

prep:
30 mins
cook:
1 hr 25 mins
additional:
40 mins
total:
2 hrs 35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggplant slices in a colander and sprinkle with salt. Let stand for 30 minutes to release the bitter juices. Pat dry with paper towels.

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  • Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.

  • Place eggplant on the prepared baking sheet and drizzle with olive oil. Bake in the preheated oven until browned, about 10 minutes. Flip and bake until browned on the other side, about 10 minutes more. Remove from oven and reduce oven temperature to 400 degrees F (200 degrees C). Grease a rectangular baking dish.

  • While eggplant bakes, prepare bechamel sauce. Combine milk and garlic in a saucepan and bring to a boil. Remove from heat and set aside. Melt butter in a saucepan; stir in flour. Cook, stirring constantly, until flour cooks to a light, golden color, 5 to 7 minutes. Gradually pour hot milk through a sieve into the saucepan with the flour mixture; reserve garlic cloves. Continue cooking, stirring constantly, until a thick, smooth bechamel forms, about 5 minutes. Reduce temperature to very low and simmer, stirring occasionally, for 15 minutes. Stir in cream and season with salt and white pepper. Set aside.

  • Crush reserved garlic cloves and sprinkle over baked eggplant. Season with basil and pepper.

  • Reheat bechamel sauce over low heat, while stirring well. If it is too thick, add a small amount of milk.

  • Pour a few tablespoons of the bechamel sauce into the bottom of the baking dish. Place a layer of lasagna noodles on top and cover with a layer of eggplant. Add a layer of bechamel. Sprinkle with a layer of mozzarella cheese and Parmesan cheese. Continue layering until all lasagna noodles, eggplant, bechamel sauce, and mozzarella cheese are used up. End with a layer of lasagna noodles and sprinkle with remaining Parmesan cheese. Press down gently on the lasagna so noodles completely covered with bechamel sauce. Cover the baking dish with aluminum foil.

  • Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until lasagna is cooked through and lightly browned, about 15 minutes more. Remove from oven at let stand at least 10 minutes before serving.

Nutrition Facts

615 calories; protein 25.9g; carbohydrates 61.1g; fat 31.6g; cholesterol 87mg; sodium 504.1mg. Full Nutrition
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Reviews (1)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/09/2018
A few adjustments and this could easily turn into a 5 star. My two suggestions would be 1. Be careful of the salt. Yes, this could have been my fault. When salting the eggplants to remove juices, then salting the sauce, then using parm. cheese. It can get overly salty fast. 2. Make more of the bechamel sauce. I halfed the recipe, which halfed the sauce and it was not enough to cover the last layer of noodles. I used oven ready noodles, which would have all cooked perfectly if I had enough sauce. I did 30 minutes covered then about 7 minutes uncovered. Enjoy this recipe! Even your meat lovers will enjoy it! Served with garlic bread Read More
(1)
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