Lasagna with Flavors of Portugal

You’ve got to at least try this! Did I say rich?! This is a versatile recipe; meat or no meat, spinach or kale, add melty cheese for a cheesier finish (Yes, bacalhau too, if you’re into it.) but it’s delicious just the way it is. The process is a bit time consuming if you roast the red peppers as well as the egg plant. Jarred red peppers in olive oil are just as tasty for this recipe. Note: Slice the egg plant as uniformly as you can to avoid uneven roasting. This recipe is worth the process! And I didn’t even mention the delicious bechamel sauce. Yep, this recipe is quite a combination of tastes.  Let’s get started.

Recipe

2 Large eggplants-sliced 1/4 inch thick lengthwise (No need to peel except the very first and last slice as these slices will have a good amount of outer skin.)
Olive oil
Salt

Meat or Fish: (if using)
1 Pound bacalhau (Soaked for 24 hours to remove salt, See process here: https://kitchengetaway.com/portuguese-salt-cod/) Poach the salt cod or cook in a little olive oil over medium heat until golden brown.
OR 10+ Ounces linguica-chopped, cooked and drained

Sofrito Ingredients: (This red sauce can be used for a multitude of dishes.)
Olive oil
2 Red bell peppers-roasted, peeled and chopped
4 Cloves garlic-minced
1 large onion-chopped fine
1-2 Tomatoes-peeled and chopped-Easy peeling process here: https://kitchengetaway.com/gazpacho-with-feta-crema/
1 Teaspoon smoked paprika
1 Bay leaf

Bechamel:
3 Tablespoons butter
3 Tablespoons flour
2 1/2 Cups warmed milk
1 Cup grated queijo Sao Jorge or aged Manchego (If you can’t find either of these, here is a substitute: 3/4 Cup grated aged Cheddar + 1/4 Cup grated Pecorino Romano or other Pecorino)
1/2 Cup grated Mozzarella for melting
Dash of nutmeg
Salt and white pepper to taste

Garnish:
Parsley or Cilantro

Prep:

Salt the eggplant slices on both sides and set aside to draw out moisture for 30 minutes. Rinse well and pat dry. Place eggplant slices (not overlapping) on a no-stick surface baking sheet, cover cooking sheet with parchment paper if necessary. Brush slices lightly with best olive oil. Roast 20-25 minutes in a 400 F  preheated oven or until pliable and lightly golden. Set aside.

While roasting eggplant begin the Sofrito: 

If you are into roasting the red bell peppers use this method I use for poblano peppers. It’s fast and easy. https://kitchengetaway.com/stuffed-poblanos/

Jarred roasted red bell peppers are fine in a pinch.

In a tablespoon or two of olive oil over medium heat gently cook the onion until translucent. Add the garlic at the end and stir for another minute.

Add the red bell peppers, tomatoes, smoked paprika and bay leaf. Turn to very low and let simmer.

This is your vegetarian sauce but if you are using linguica or salt cod, stir in and then set aside.

Bechamel Sauce:

Melt better in a medium sauce pan over medium low heat.

Add flour and stir constantly until bubbles.

Slowly add the warm milk stirring constantly until thickened.

Add the cheese to the bechamel until melted. Alternatively you can save the Mozzarella cheese for the final sprinkle. It does make the sauce a bit difficult to ladle if added to the sauce directly.

Assemble:

9″ by 13″ baking dish works
Preheat over to 350 degree F

Start with bechamel-enough to cover the bottom in a thin layer.

Eggplant, lengthwise end to end as if a noodle, is next.

Sofrito is next.

Bechamel again and repeat other layers.

Top with bechamel and sprinkle with mozzarella.

Bake until bubbly about 30minutes.

Let rest 10 minutes before slicing.

Garnish and Enjoy!

Note: I added a good sprinkle of finely chopped uncooked kale before baking.