Recipe: <!-- -->Eggplant and Artichoke White Lasagna<!-- --> | Whole Foods Market

Ingredients

• Olive oil
• 2 cloves garlic, finely chopped
• 2 leeks, white and light green parts, finely chopped
• Fine sea salt, to taste
• 1 medium eggplant (approximately 1 pound), cut into 1/2-inch thick slices
• 1 tablespoon unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups reduced-fat (2%) milk
• 1/4 cup grated grana padano cheese, divided
• 1/2 cup goat cheese
• Salt and pepper to taste
• 1 can (13.75-ounce) water-packed artichoke hearts, drained and chopped
• 1 1/4 grated mozzarella cheese, divided
• 6 dried lasagna noodles