Ingredients
- FOR THE EGGPLANT-TOMATO SAUCE:
- 3 Tbsp extra virgin olive oil, plus more for the pan
- 2 medium eggplant, peeled and cut into medium dice
- 1 medium red onion, cut into 1/4 inch dice
- 2 cloves garlic, thinly sliced
- 2 (28 oz) cans Italian plum tomatoes, crushed by hand, juices reserved
- 3 Tbsp chopped fresh basil (about 2 large sprigs)
- 1 Tbsp fresh thyme leaves
- kosher salt and fresh ground black pepper
- FOR THE BÉCHAMEL SAUCE:
- 5 Tbsp unsalted butter
- 1/4 cup all purpose flour
- 3 cups whole milk
- 2 tsp kosher salt
- 1/2 tsp freshly grated nutmeg
- TO ASSEMBLE:
- 2 Tbsp kosher salt
- 1 (1-lb) package lasagne pasta noodles
- 1 cup freshly grated Parmigiano-Reggiano
Preparation
Step 1
Make the Sauce:
1. Preheat the oven to 475 degrees F. Lightly oil a baking sheet. Place the eggplant on the prepared baking sheet and roast until soft and dark golden brown, 15-20 minutes. Remove and allow to cool. Reduce the oven temperature to 375 degrees.
2. While the eggplant is roasting, heat the 3 Tbsp of olive oil in a 12-14 inch sauce pan until smoking. Add the onion and garlic and cook until soft and light golden brown, 5-6 minutes. Add the tomatoes, basil and thyme and bring to a boil. Simmer for 15 minutes and season with salt and pepper. Add the cooked eggplant cubes and simmer for about 6 minutes. Remove from the heat and set aside.
Make the Béchamel:
3. In a medium saucepan, melt the butter over medium heat. Add the flour and stir until smooth. Cook until light golden brown, about 5 minutes. Add the milk, 1 cup at a time, whisking continuously until smooth. Bring to a boil and cook for 5 minutes, season with the salt and nutmeg and set aside.
Assemble the Dish: You can use no boil lasagna noodles if desired
4. Prepare an ice bath If you use noodles you boil, follow directions and cook 1 minute less than suggested on the package. Transfer to the ice bath, then drain on kitchen towels, laying the pasta flat.
5. Spread a layer of eggplant-tomato sauce over the bottom of a 9x13 inch lasagna pan/dish and top with a sprinkling of Parmigiano-Reggiano, a layer of pasta, a layer of béchamel, another layer of sauce, sprinkling of parmigiano and a layer of pasta. Repeat until all the ingredients are used up, finishing with a layer of pasta topped with béchamel and a sprinkling of parmigiana.
6. Bake for 45 minutes or until the edges are browned and the sauces are bubbling. Let stand for 10 minutes before serving.