VEGETARIAN EGGPLANT LASAGNA WITH GARLIC BECHAMEL SAUCE
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!
Provided by gartenfee
Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes
Time 2h35m
Yield 6
Number Of Ingredients 13
Steps:
- 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.
- 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 : Calories 615.1 calories, Carbohydrate 61.1 g, Cholesterol 87 mg, Fat 31.6 g, Fiber 10.8 g, Protein 25.9 g, SaturatedFat 16.9 g, Sodium 504.1 mg, Sugar 12.8 g
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Shevantay Lowe
[email protected]This lasagna is a great recipe to try if you're looking for something new and different.
Emon Hossain
[email protected]I'm not a fan of the garlic bechamel sauce. I think it's too heavy.
Alex Faysal
[email protected]This lasagna is a bit bland. I think it needs more seasoning.
Keyasia
[email protected]This lasagna is a bit expensive to make, but it's worth it for a special occasion.
Fazal Hamad
[email protected]I love that this lasagna is made with eggplant. It's a healthy and delicious alternative to traditional lasagna.
Sylvar Queen
[email protected]This lasagna is a great way to get your kids to eat their vegetables.
Devin Philips
[email protected]I made this lasagna for my vegetarian friends and they loved it. It's a great meatless main course.
Leonie Brutus
[email protected]This lasagna is a bit time-consuming to make, but it's worth it. It's so delicious.
Muslim Said
[email protected]I've made this lasagna several times and it's always a hit. It's a great recipe for a special occasion.
MD OmerFaruk
[email protected]This is my new favorite lasagna recipe. It's so easy to make and it always turns out perfect.
Raymond Mazhadza
[email protected]This lasagna was a bit too cheesy for my taste.
Abbas Chohan
[email protected]I'm not sure what went wrong, but my lasagna turned out really watery.
muhammad khurshid
[email protected]This lasagna is a great way to use up leftover eggplant.
Leean Wynter
[email protected]I made this lasagna for a potluck and it was a huge hit. Everyone loved it.
BreadInnit
[email protected]This was the best eggplant lasagna I've ever had. The eggplant was cooked perfectly and the sauce was creamy and flavorful.
Saddam Shah
[email protected]I'm not a huge fan of eggplant, but this lasagna was surprisingly good. The garlic bechamel sauce was really flavorful.
Miffi Efo
[email protected]The bechamel sauce was a bit too thick for my taste, but the overall flavor of the lasagna was good.
haleemah nakyeese
[email protected]This lasagna was delicious and easy to make. I used fresh eggplant from my garden and it turned out great.
Moe Alasiry
[email protected]This eggplant lasagna was a hit with my family! The garlic bechamel sauce was creamy and flavorful, and the eggplant slices were cooked perfectly. Even my picky kids loved it.