Slice eggplant into 1/4-inch-thick rounds. Sprinkle with sea-salt, drain 1 hour in colander. Wipe off salt, pat dry.
Heat 2 tbsp olive oil in large skillet. Saute bell peppers and onion until cooked, not browned. Remove peppers and onion with slotted spoon. Saute mushrooms, remove.
Dredge eggplant with flour, shake excess, saute in oil, both sides, medium heat, until lightly browned, adding oil as needed. Transfer to paper towels.
Preheat oven to 175 C.
Spread thin layer of tomato sauce on 13"x9" baking dish. Arrange half of the lasagne sheets over sauce. Cover with peppers, onion, mushrooms, and eggplant, in layers. Mix bechamel and Parmesan together; spoon half on top of vegetables. Crumble chevre over bechamel; sprinkle with half of basil. Top with more tomato sauce, then another layer of pasta. Spread remaining bechamel, basil, tomato sauce, mozzarella.
Cover dish with aluminum foil, bake 30 minutes. Uncover and bake another 15 minutes, until brown and bubbly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (504g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 94 (39%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 24mg||7 %|
|Sodium 2608.3mg||90 %|
|Potassium 1564.2mg||41 %|
|Total Carbohydrate 27.5g||8 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 20.6g|
|Protein 15.1g||22 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 244
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