I’m not sure what compelled me to make a lasagna in a large 3.5 quart pan, but I have seen a recent influx if single portion lasagnettes and thought, “why not make one of these, but in a pan.”
I used fresh lasagna sheets from the store, but you could probably use the other boil ahead sheets. I don’t know if the no-boil sheets would work here, unless you went really heavy with the sauce. This one was with a béchamel sauce, mushrooms and roasted eggplant. You could easily add even more veggies like red peppers and zucchini. I opted for no tomato (sauce), my preference for lasagna.
If you have a big 10″ skillet, that’s at least an inch deep, you’ll be fine making it in the pan. If you’d prefer to just use a lasagna pan or round, shallow casserole dish, that’s fine too. Don’t feel tied to the frying pan. I simply dirtied one less pan and wanted to do something different.
Serves 2-4 as main dish.
3 tablespoons butter
3 tablespoons flour
3 cups milk
1/2 tablespoon fresh thyme, finely chopped
1/2 – 3/4 lbs mushrooms, sliced, mix variety
2 baby eggplant, sliced about 1/4″ thick
1 tablespoon butter
4 fresh lasagna sheets, or 4-6 of the boil ahead noodles
1/2 tablespoon fresh thyme
1/4 cup freshly grated Parmesan cheese
2 cloves garlic, finely minced
Place sliced eggplant into a colander and sprinkle a healthy pinch or two of salt. Mix to coat and let sit for 15 minutes, then rinse with cold water.
Meanwhile slice heat water in deep bottomed skillet (or stock pot) with about 1/2 tablespoon olive oil and a pinch of salt. Boil fresh pasta sheets for about 30-45 seconds each, one or two at a time, rinsing with cold water and placing on wax or parchment paper to cool.
Heat broiler to high, with shelf in upper third. Scatter eggplant onto baking sheet, drizzle with olive oil and a pinch of salt and ground pepper. Cook under broiler for about 10 minutes, checking regularly to avoid burning. You want to slightly char the eggplant without burning. Set aside
Preheat over to 375.
In same pan you used to cook mushrooms, heat 1 tablespoon butter and a little olive oil over medium heat. When hot, add mushrooms and a pinch of salt. Let mushrooms cooked undisturbed for about 2-3 minutes until they release liquid. Add garlic and thyme, mix and cook until all are browned. Set aside.
While mushrooms cook, or when they’re finished, make béchamel. In a small sauce pan, add butter over medium heat. When butter is close to browning, add flour. Whisk and cook 3 minutes until it begins to brown. Add 1 cup of milk and whisk until combined. Add remaining 2 cups milk and stir regularly until sauce thickens, about 5-7 minutes.
In same pan you used for mushrooms and pasta, or other oven safe dish, rub butter or cooking spray on bottom. Add a layer of noodle and then cover with béchamel sauce. Add 1/3 of mushrooms and 6 slices of eggplant, top with a bit more béchamel. Add another pasta layer and repeat until all are used up. Top the final layer with any remaining béchamel and sprinkle over with Parmesan cheese.
Cook in oven for about 10-15 minutes. If desired, turn on broiler and cook an additional 2 or 3 minutes to brown the top. Serve and enjoy!