Eggplant Aubergine Tomato and Leek Lasagna
Dive into layers of Mediterranean-inspired flavor with this Eggplant (Aubergine), Tomato, and Leek Lasagna—a hearty, vegetarian twist on the classic dish. Roasted eggplant slices add a smoky, tender bite, while sautéed leeks and fresh tomato sauce provide a burst of sweet and savory goodness. The creamy béchamel sauce, infused with a hint of nutmeg, perfectly complements the trio of cheeses—ricotta, mozzarella, and Parmesan—creating a luscious, melt-in-your-mouth texture. With its golden, bubbly top and vibrant basil garnish, this lasagna is both comforting and elegant, making it an ideal centerpiece for family dinners or special occasions. Simple to assemble yet packed with flavor, this dish is a must-try for lovers of vegetable-forward comfort food.
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Recipe Information
Ingredients
- 2 medium-sized Eggplant (aubergine)
- 2 large Leeks
- 4 large Tomatoes
- 9 sheets Lasagna sheets
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves
- 10 leaves Basil leaves (fresh)
- 1.5 cups Ricotta cheese
- 2 cups Mozzarella cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 3 cups Milk (whole or 2%)
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
Instructions
Preheat your oven to 400°F (200°C).
Slice the eggplants into 1/4-inch rounds. Lay them on a baking sheet lined with parchment paper, drizzle with 2 tablespoons of olive oil, and sprinkle with 1 teaspoon of salt and black pepper. Roast for 20 minutes, flipping halfway. Remove from the oven and set aside.
Slice the leeks in half lengthwise, rinse thoroughly, and thinly slice them. Heat 1 tablespoon of olive oil in a skillet over medium heat, add the leeks, and sauté for 5-7 minutes until soft. Set aside.
Dice the tomatoes and mince the garlic. In the same skillet, sauté the garlic for 1-2 minutes, then add the diced tomatoes and cook for 10 minutes, stirring occasionally. Add 1 teaspoon of salt and a few chopped basil leaves, then set aside to slightly cool.
To make the béchamel sauce, melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a paste. Gradually whisk in the milk, stirring constantly to avoid lumps. Cook for 5-7 minutes until thickened, then add nutmeg, if using, and adjust seasoning with salt and pepper. Remove from heat.
Assembly: Spread a thin layer of béchamel sauce on the bottom of a 9x13-inch baking dish. Lay 3 lasagna sheets on top. Add a layer of roasted eggplant, sautéed leeks, and tomato sauce, then dollop 1/3 of the ricotta cheese and sprinkle with some mozzarella and Parmesan. Repeat the layers twice more, finishing with a final sprinkle of mozzarella and Parmesan on top.
Cover the lasagna with foil and bake in the preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving. Garnish with fresh basil leaves if desired.
Nutrition Facts
Calories |
6074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.9 g | 356% | |
| Saturated Fat | 149.0 g | 745% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 694 mg | 231% | |
| Sodium | 9724 mg | 423% | |
| Total Carbohydrate | 620.8 g | 226% | |
| Dietary Fiber | 56.6 g | 202% | |
| Total Sugars | 126.5 g | ||
| Protein | 291.7 g | 583% | |
| Vitamin D | 10.6 mcg | 53% | |
| Calcium | 6220 mg | 478% | |
| Iron | 35.7 mg | 198% | |
| Potassium | 7116 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
