Cooking with WCCO: Eggplant and Artichoke White Lasagna

MINNEAPOLIS (WCCO) – As the weather gets cooler some nice, warm comfort food is always welcome.

Lasagna is always a good choice, but sometimes the same old red sauce can get predictable.

So, Chef Ani Loizzo showed WCCO how to take traditional lasagna and swap out the rustic red sauce for a delicate and decadent white sauce, and add in some seasonal vegetables to make a new dish: Eggplant and Artichoke White Lasagna.

Chef Loizzo joined WCCO inside the Cambria Gallery on 7th Kitchen in downtown Minneapolis to prepare this easy and delicious fall and winter dish.

Eggplant and Artichoke Lasagna

Ingredients: 
Olive oil
2 cloves garlic, finely chopped
2 leeks, white and light green parts, finely chopped
Salt, to taste
1 medium eggplant (approximately 1 pound), cut into 1/2-inch thick slices
Half pound of ground beef

Sauce
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 1/2 cup reduced fat milk
1/4 cup grated grana padano cheese, divided
1/2 cup goat cheese
Salt and pepper to taste
1 can water-packed artichoke hearts, drained and chopped
1 1/4 grated mozzarella cheese, divided
6 dried lasagna noodles

Directions:
Preheat the oven to 375°F. Heat one tablespoon of oil in a large skillet over medium heat. Add garlic, leeks and salt. Cook, stirring occasionally, until golden. This should take roughly five to six minutes. Set leeks aside and wipe out skillet.

Brown and drain ground beef. Set aside.

Pour enough oil into skillet to reach a depth of 1/4-inch and heat over medium-high heat. Working in batches, fry the eggplant, flipping once, until golden and soft. This should take about five minutes per side. Transfer the eggplant as done to a paper towel-lined sheet tray and blot well with more paper towels. Repeat process with remaining eggplant, adding more oil as necessary. Sprinkle both sides of eggplant slices with salt when done.

Cook noodles according to  the directions on the package, then drain and set aside.

For the sauce, melt butter in a medium saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 30 seconds. Slowly whisk in milk until combined well. Reduce heat and simmer, stirring occasionally, until thickened. This should take four to five minutes. Add two tablespoons of the grana padano, goat cheese, salt and pepper and reserved leeks. Remove from heat. Stir just until cheese melts. Then set the sauce aside.

Spray an 8-inch square baking pan with cooking spray and spread 1/4 cup of the sauce on bottom of pan. Top with two noodles, then layer with half of the eggplant, ground beef and artichoke hearts, 1/2 cup sauce and 1/2 cup mozzarella. Repeat with a second layer and then place the last two noodles on top. Spread remaining sauce over noodles and top with remaining mozzarella and grana padano.

Cover with foil and bake for 30 minutes. Then uncover and bake for five minutes more. Set lasagna aside to let rest for five minutes. Then slice and serve.