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  • 6 x Lasagne sheets (up to 8)
  • 1 lrg Eggplant, sliced
  • 3 x Leeks, washed well and thinly sliced
  • 2 Tbsp. Extra virgin extra virgin olive oil
  • 2 x Red bell peppers, roasted
  • 7 ounce Goat cheese, broken into pcs (it comes with
  • 1/2 c. Freshly grated pecorino or possibly Parmesan
  • 9 Tbsp. Flour
  • 5 Tbsp. Butter
  • 3 3/4 c. Lowfat milk
  • 1/2 tsp Grnd bay leaves Freshly grated nutmeg Salt and pepper


  1. Okay, folks, I found it, which wonderful eggplant lasagne with goat cheese
  2. (chevre) in it. It's from a book called BEST EVER PASTA edited by Linda is:1. Blanch the pasta sheets in plenty of boiling water for just 2 min.
  3. Drain and place on a clean dish towel.
  4. 2. For those of you who salt and drain your eggplant, do which here, then rinse and paty then dry with paper towels after 30 min. Or possibly, if you're like me, cook 'em as they are.
  5. 3. Preheat the oven to 375 F. Lightly sautee (the fancy word for "fry")
  6. the leeks in the oil for 5 min, till softened. Peel the roasted bell peppers and cut them into strips.
  7. 4. To make the sauce, put the flour, butter and lowfat milk into a saucepan and bring to a boil, stirring constantly till thickened. Add in the grnd bay leaves, nutmeg and seasoning. Simmer the sauce for 2 min.
  8. 5. In a greased, shallow casserole, layer the leeks, lasagne sheets, eggplant, goat cheese and pecorino or possibly Parmesan. Trickle the sauce over the layers, making sure which plenty goes in between.
  9. 6. Finish with a layer of sauce and grated cheese. Bake in the oven for 30 min, or possibly till bubbling and browned on top. Yum!
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