Eggplant Lasagna with Bechamel Sauce & Fresh Spinach Noodles

By danyell923

Ingredients

• 8 Ounces Fresh Spinach Pasta Sheets
• 4 Cloves Garlic
• 4 Ounces Part-Skim Mozzarella Cheese
• 1 Bunch Basil
• 1 Shallot
• 1 14.5-Ounce Can Crushed Tomatoes
• 1 Graffiti Eggplant
• 3 Tablespoons Flour
• 2 Cups Low-Fat Milk
• 2 Tablespoons Butter
• 2 Ounces Grated Parmesan Cheese

Details

Servings 3
Adapted from blueapron.com

Preparation

Step 1

Makes

Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. If necessary, trim the fresh pasta sheets to fit the bottom of your baking dish. Peel and mince the garlic and shallot. Grate the mozzarella cheese. Pick the basil leaves off the stem. Slice the eggplant on an angle into ¼-inch thick slices.

Make the tomato sauce:

In a small pot, heat 2 teaspoons of olive oil on medium until hot. Add the

and season with salt and pepper. Cook 3 to 4 minutes, or until softened, stirring frequently. Add the

and season with salt and pepper to taste. Reduce the heat to medium-low and cook 10 to 12 minutes to develop the flavors and slightly reduce the sauce. Remove from heat.

While the sauce is cooking, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on high until very hot. Add the

in a single, even layer and season with salt and pepper. Cook 3 to 4 minutes, or until browned. Flip the eggplant, add a little more oil to the pan and season with salt and pepper again. Cook an additional 3 to 4 minutes, turn off the heat and set aside, leaving the eggplant in the pan.

Make the bechamel sauce:

on medium heat. Whisk in the

and cook, stirring frequently, 30 seconds to 1 minute, or until light golden brown. Slowly whisk in the

until no lumps remain. Cook, whisking frequently, 7 to 9 minutes or until thickened. Remove from heat and whisk in

until thoroughly combined and smooth; season with salt and pepper to taste.

While the béchamel sauce cooks, add the

to the large pot of boiling water and cook 3 to 4 minutes, or until tender. Drain thoroughly and rinse with cold water to stop the cooking process.

sauce, stir

(tearing the leaves before adding if you like). In an oven-safe baking dish, (preferably 10 x 7, high sided) assemble the lasagna by alternating layers of tomato sauce, eggplant, pasta and béchamel sauce until you reach the top of your baking dish (you may have extra pasta, eggplant or sauce). Top the final layer of the lasagna with the

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