Sharon's Recipes

MAY: Grilled Eggplant And Red Pepper Lasagna

I came up with this recipe because I had some extra grilled eggplant and was looking for something interesting to do with it.  It’s vegetarian so great for all of those pot lucks that we all keep getting invited to.


3 large eggplant, sliced, brushed with oil and grilled
2 red pepper, grilled or roasted whole, then sliced or large dice

1 box of no cook lasagna noodles: I used 9 sheets

BÉCHAMEL: 1/3 lb of butter
4 scallions, sliced
1/2 cup of flour
4 cup s of light cream or half milk and half cream
1.5 cups of grated parmesan cheese
dash of nutmeg, bay leaf, salt and pepper to taste

3 cups of ricotta
3 eggs
1/2 cup minced parsley
1 cup grated parmesan cheese

3 cups of Grated Mozzarella

Prepare the eggplant and red pepper by grilling or roasting them. Slice eggplant before grilling. Red pepper can be grilled/roasted whole, in slices, or in large dice.

Next make the bechamel sauce. Melt the butter in a large pot. Add the scallions and saute until soft.  Add the flour and cook, whisking all the while, until lightly browned. Add the bay leaf. Slowly pour in the liquid, whisking as you go. Stir until you see it start to thicken. If it gets too thick you may add additional milk or cream. Once it is thickened to your taste add the parsley, parmesan, nutmeg, salt and pepper. Turn off the heat.

Mix the filling ingredients together.
Remove the bay leaf from the béchamel.

Using a deep 9×12 oven-safe dish or lasagna pan, begin layering. First a layer of béchamel, then the eggplant and red peppers, filling, lasagna noodles, I used 3 per layer, the béchamel, and then top with 1 cup of the grated mozzarella. Repeat 3 times.

Bake at 350 for one hour or one and a half, depending on your oven.

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