VEGETARIAN EGGPLANT LASAGNA WITH GARLIC BECHAMEL SAUCE

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Vegetarian Eggplant Lasagna with Garlic Bechamel Sauce image

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

3 ½ pounds eggplant, peeled and sliced
salt to taste
2 tablespoons olive oil, or as needed
2 ⅓ cups milk
3 cloves garlic, peeled
¼ cup butter
4 tablespoons all-purpose flour
½ cup heavy whipping cream
freshly ground white pepper, to taste
4 tablespoons chopped fresh basil
12 dry lasagna noodles, uncooked
2 cups shredded mozzarella cheese
⅔ cup grated Parmesan cheese

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

MDALi. khan
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This lasagna is a keeper. It's easy to make, it's delicious, and it's a great way to get your kids to eat vegetables.


Khuma Khadka123
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I'm so glad I found this recipe. It's a great way to use up leftover eggplant and it's so delicious.


Ashneel Raj
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I made this lasagna for a dinner party and it was a huge hit. Everyone loved it!


Diana Wakhungu
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This lasagna is easy to make and it's so delicious. I love the combination of flavors and textures.


Mirabella Chidinma egemba
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I love that this lasagna is vegetarian. It's a great way to get my family to eat more vegetables.


Dora Hazizaj
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This lasagna is a great make-ahead meal. I made it on a Sunday and then reheated it for dinner during the week.


Félix LAMBON
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I'm not a big fan of eggplant, but I loved this lasagna. The eggplant was cooked perfectly and the sauce was delicious.


Alyssa Houston
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I made this lasagna for my Italian grandmother and she loved it! She said it was the best eggplant lasagna she had ever had.


Lhw1 Bhoun
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This lasagna is a great way to use up leftover eggplant. I had some roasted eggplant in the fridge and I decided to try this recipe. It turned out great!


Misar Tamam
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I'm always looking for new vegetarian lasagna recipes and this one is definitely a keeper. It's easy to make and it's so delicious. I love the combination of flavors and textures.


Kabir Abduljalil
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This lasagna is a great way to get your kids to eat vegetables. My kids loved it and they didn't even realize they were eating eggplant!


Elijah Duerst
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I made this lasagna for a potluck and it was a huge success. Everyone loved it! I'll definitely be making it again.


Corbyn Besson
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I love the creamy texture of the bechamel sauce and the smoky flavor of the roasted eggplant. This lasagna is a keeper!


Monnaf ali
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This is the best eggplant lasagna I've ever had. The recipe is easy to follow and the results are amazing. I highly recommend it.


Martin Goldrick
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I'm not a vegetarian, but I love this lasagna! The eggplant is a great substitute for meat, and the sauce is delicious. I've made it several times and it's always a hit.


All Video status
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This eggplant lasagna was a hit with my family! The garlic bechamel sauce was creamy and flavorful, and the roasted eggplant added a nice smoky flavor. I would definitely make this again.