After a long successful day at the hospital for my son’s surgery, I decided to test a meal for this bridal shower I’m catering this weekend. I’m creating a Mediterranean Lasagna but need to put my own spin on it. So, instead of using ricotta cheese and eggs for the cheese mixture I decided to make a Feta cheese and parmesan bechamel. It worked nicely and now I think I have my own process for a tasty, cheesy Lasagna. Enjoy.
Mediterranean Lasagna with Feta and Eggplant
1 box of lasagna sheets (read directions for prep)
1 28 ounce can of roma tomatoes with sauce and juices
1 tbsp of oregano
2 carrots diced small
1 tbsp fresh rosemary rough chopped
1 cup of grated parmesan cheese
1 1/2 cups of shredded mozzarella cheese
1 cup of feta cheese
1 oz. of butter
1 oz. of AP flour
2 cups of milk
1 pinch of nutmeg
1 tbsp vegetable oil
1 large onion, finely diced
4 cloves garlic, minced
1 (1 pound) eggplant, peeled and diced small
1 tsp of red pepper flakes
Over a medium to high flame, saute 1/2 onion small dice,
1 tbsp of dried oregano and 4 cloves of minced garlic until softened. Add 1/2 cup of red wine, 1 tsp of red pepper flakes and S&P let reduce until alcohol has evaporated (about 2 minutes). Puree in a blender.
Get to cookin’
Preheat oven to 350F. Warm oil in a large saucepan over low heat. Add onion, carrots, garlic, herbs and eggplant. Let vegetables cook until very soft, about 10 minutes. Meanwhile, over a medium flame, add butter and flour to a medium sized pot. Stir until nicely incorporated and a nutty aroma begins and then whisk in warm milk until it thickens. Fold in Feta cheese and parmesan cheese and set aside.
When vegetables are done, stir in tomato sauce.
In a 9 x 13 x 2 inch baking dish, spread a little of the eggplant mixture over the bottom and cover with slightly overlapping lasagna sheets. Spoon some of the feta cheese bechamel over the lasagna. Continue to layer with eggplant mixture, mozzarella cheese, lasagna, and feta bechamel. End with a layer of eggplant mixture on top and sprinkle with mozzarella and parmesan. Bake covered for 45 minutes. Remove from oven. Let lasagna rest for 20-30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve. Add some red pepper flakes and chopped parsley for a little color and a flavor crank.
This is a delicious lasagna and I’m not a big fan of eggplant. It was good though…toot toot…enjoy.
A nice chianti works with this dish.
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