Leek and Chevre Lasagne

• 6 lasagna noodles
• salt
• 2 small eggplant
• 3 leeks, thinly sliced
• 2 tablespoons olive oil
• 2 red peppers, roasted
• 7 ounces chevre cheese, broken into pieces (goat cheese)
• 2 ounces pecorino cheese or 2 ounces parmesan cheese, freshly grated
• 12 cup all-purpose flour
• 5 tablespoons butter
• 3 34 cups milk
• 12 teaspoon bay leaf powder
• fresh nutmeg, grated
• ground black pepper

1. 1.
2. Blanch the pasta sheets in plenty of boiling water for just 2 minutes.
3. Drain and place on a clean dish towel.
4. 2.
5. Lightly slice thin and lightly salt the eggplant and lay in a colander to drain for 30 minutes.
6. Rinse and pat dry with paper towel.
7. 3.
8. Lightly fry the leeks in the olive oil for about 5 minutes until softened.
9. Peel the roasted peppers and cut into strips.
10. 4.
11. Make the sauce: put the flour, butter and milk in a saucepan and bring to a boil, stirring constantly until it has thickened.
12. Add the ground bay leaves, nutmeg and seasoning.
13. Simmer for 2 additional minutes.
14. 5.
15. In a greased shallow casserole, layer the leeks, pasta, eggplant, goat cheese, peppers, and Pecorino or Parmesan.
16. Trickle the sauce over the layers, ensuring that plenty goes in between.
17. 6.
18. Finish with a layer of sauce and grated cheese.
19. Bake in the oven at 375 degrees F. for 30 minutes or until browned on top.
20. Serve immediately.

lasagna noodles, salt, eggplant, leeks, olive oil, red peppers, chevre cheese, pecorino cheese, flour, butter, milk, bay leaf powder, fresh nutmeg, ground black pepper

Taken from www.food.com/recipe/leek-and-chevre-lasagne-480442 (may not work)