| Directions |
There are four main ingredients for this lasagna: vegetable mixture, lemon
sauce, noodles, and chickpea mixture. They are numbered here to help you
stay organized.
1. Boil a large pot of water over high heat. Add artichokes, bring
to a boil, lower heat to medium, and simmer for 30-40 minutes, until tender
and a tugged leaf comes off easily. Remove the leaves (reserve to eat
separately) and choke so that you're left with the artichoke hearts - set
aside.
Meanwhile, bring water to boil in the steamer, add eggplant to
basket, cover, and steam for about 6 minutes, until just tender. Set aside
in a bowl.
Heat 1 T oil in frying pan over medium heat. Sauté the onion
about 4 minutes, until translucent. Add carrots, cook 3 minutes, cover,
slower heat, and cook for 5 more minutes.
Combine artichokes, eggplant, onion/carrot mixture, tomato sauce,
salt, and pepper. Set aside.
2. Meanwhile, in the small saucepan, combine stock, wine, and
tomato paste and bring to a boil. Reduce heat, half cover, and let simmer
for 10 minutes.
Grate the lemon skin for zest and juice the lemons (discard
seeds).
Heat remaining T olive oil in non-reactive saucepan and whisk in the flour.
Cook for 2 minutes, then whisk in stock mixture, lemon juice, and lemon
zest. Cook for 1 minute, whisking constantly.
3. Meanwhile, cook the lasagna noodles in boiling water.
4. Drain the chickpeas and reserve the liquid. Place chickpeas,
garlic, and cornstarch in the food processor and process until smooth. Add
enough liquid to make mixture creamy and spreadable - ¼-½ c or so. Add
parsley and pulse until finely chopped.
Preheat oven to 375.
Put a few T of lemon sauce into baking dish and arrange a layer of
noodles on top. Spread with half the vegetable filling and press it down
lightly. Add another layer of noodles, then all of the chickpea purée, the
remaining vegetable mixture, and another layer of noodles. Pour the rest of
the lemon juice over the top and cover tightly with aluminum foil.
Bake until very hot, about 50-60 minutes. Uncover and sprinkle
with bread crumbs. Turn the heat up to 500 and bake until bread crumbs are
brown, 7-10 minutes. Let stand for 10 minutes, then serve.
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Recipe: Greek Lasagna
