Vegetarian Lasagne

Name: Vegetarian Lasagne
Total time: 50 min
Yield: 8
Ingredients: 8 fresh Lasagne noodle (sheets); 2 Tbsps extra virgin olive oil; 3 Leeks (washed and thinly sliced); 9 Tbsps flour; 5 Tbsps butter; 4 cups milk; 2 tsps fresh thyme (chopped); Nutmeg (freshly grated); salt (to taste); peppers (to taste); 1 large Eggplant (sliced); 1.75 cups Gorgonzola (broken into pieces); 0.75 cup Parmesan (freshly grated for filling, plus an additional 55 g | 0.5 cup to finish)

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Health Score:

7,7 / 10

Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

ready in 50 min.

Ready in

Ingredients

for

servings

Ingredients: 8 fresh Lasagne noodle (sheets); 2 Tbsps extra virgin olive oil; 3 Leeks (washed and thinly sliced); 9 Tbsps flour; 5 Tbsps butter; 4 cups milk; 2 tsps fresh thyme (chopped); Nutmeg (freshly grated); salt (to taste); peppers (to taste); 1 large Eggplant (sliced); 1 ¾ cups Gorgonzola (broken into pieces); ¾ cup Parmesan (freshly grated for filling, plus an additional 55 g | 0.5 cup to finish)

How healthy are the main ingredients?

Gorgonzola Parmesan olive oil thyme Leek Nutmeg

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Preparation steps

Preheat the oven to 375 degrees F.

Cook the pasta sheets in boiling water for 3 minutes. Drain and place on a clean dish towel.

In a skillet, sauté the leeks in the olive oil for 5 minutes, just until softened.

To prepare the sauce, place the flour, butter and milk into a saucepan and bring to a boil, stirring constantly until thickened. Add the thyme, nutmeg and salt and pepper. Simmer the sauce for 2 minutes.

In an greased, 9” x 7” baking dish or other small shallow casserole dish, start first layer with 2 lasagna sheets, then the leeks, eggplant, Gorgonzola and Parmesan. Scatter the sauce over the layer. Repeat two more times ending with a fourth layer of lasagna sheets. Finish with a layer of sauce and grated cheese.

Bake in the oven for 30 minutes, or until bubbling and browned on top.