by KelseyTheNaptimeChef
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Photo by KelseyTheNaptimeChef
KelseyTheNaptimeChef's Notes:
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4 cups
whole milk
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14 ounces
chicken broth
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8 tablespoons
unsalted butter
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2/3 cups
flour
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2 cups
gruyere, shredded
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1/2 cup
parmesan, grated
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1/4 teaspoon
nutmeg, freshly grated
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Kosher Salt and Pepper to taste
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2 pounds
eggplant, cubed
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1 cup
prosciutto, chopped
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1
small onion, chopped
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1 teaspoon
fresh rosemary, chopped
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1 pound
lasagna noodes (I use No-Boil noodles)
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1/2 cup
parmesan, grated
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1. Preheat oven to 400. Add cubed eggplant (1 inch cubes) to a bowl and toss with 2 T. olive oil. Line a sheet pan with aluminum foil and spread eggplant on it in one even layer. Roast for about 30 minutes, turning eggplant halfway to ensure even browning. Remove from oven and allow to cool. Reduce oven temperature to 350.
Ask the hotline about this step!In a skillet heat 2 T. olive oil and saute prosciutto until crispy. Then add onion and rosemary, stir until onion is tender and translucent. Be sure to watch the skillet and stir the mixture so nothing burns! Once onion is tender turn off the heat and set the pan aside.
Ask the hotline about this step!For the Sauce: Boil milk and broth over medium heat. Once it is boiling turn off heat and set aside. Working quickly, in a separate pan melt 8 T. butter. Whisk in the flour and stir to make a roux. Once flour is incorporated, whisk in the hot milk and broth mixture, bring it to a boil. Reduce heat to simmer and stir for 5 minutes to let the sauce thicken. Remove from heat and quickly stir in the cheeses and nutmeg. Add salt and pepper to taste.
Ask the hotline about this step!Grease a 13x9 baking dish and spread 1 cup of sauce on the bottom. Arrange the lasagna noodles snugly over the layer of sauce, it is ok if they are slightly overlapping. On top of the noodles layer another cup of sauce. Then top it with half of the roasted eggplant, and half of the prosciutto. Top with a second layer of noodles and repeat layers.
Ask the hotline about this step!After the second layer is complete, top with a third layer of lasagna noodles. Pour any remaining sauce over the top and sprinkle 1/2 c. parmesan cheese over the sauce. Bake for about 45-50 minutes, or until golden and bubbly. This can be prepared ahead of time and baked later in the day.
Ask the hotline about this step!Oh my gosh. I was just browsing. I can't wait to make this. It sounds both incredible and difficult to imagine--it's like a cross between Moussaka and Lasagna. It's like Lasouka.
One final comment; after overnighting in the refrigerator, the lasagna was significantly firmer and more cohesive - the extra sauce was incorporated into the dish. Worth noting for makeahead/potluck purposes!
The flavors were so excellent - this was really tasty. We didn't use no-boil noodles, and that may have been one reason we ended up with probably 1/3 more sauce than we needed - not a bad thing, but future cooks might want to be aware that the recipe could make more than you need. FYI, this took about an hour of concentrated prep, so it may or may not be a weeknight dinner. So yummy - we'll definitely make it again.
What a great sounding dish - perfect for Sunday supper. Or dinner with Jennifer and Kelsey! : )
Kelsey, this sounds so good and I know you live close enough to make it for me too.
Haha! You're on - we'll do a kiddo playdate/dinner buffet and this is what I'm bringing!
Mmmm, this sounds so good! I love prosciutto and eggplant together, and adding them to lasagna is a great idea.
Prosciutto in lasagna? Yeh, feed me now.