2 hrs 45 mins
This is well worth the effort to make, it's a fabulous dish! to save time the lamb sauce and the white sauce can me made up to 2 days ahead and refrigerated. The best canned tomatoes and sauce will make a difference to the meat sauce, so try and purchase a good quality product for this recipe and of coarse all recipes! If you are not a feta lover then substitute mozzarella cheese for the feta. The recipe states 12 lasagna noodles, I usually cook a couple more just in case a couple tear while boiling.
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- 2 medium eggplants (sliced lengthwise to about 1/3-inch)
- 12 lasagna noodles (cooked and drained)
- 2 cups crumbled feta cheese (can use mozzarella in place of feta)
LAMB MEAT SAUCE
- 2 large onions
- 3 tablespoons fresh minced garlic
- 2 teaspoons dried oregano (or to taste)
- 2 teaspoons dried chili pepper flakes (or to taste)
- 3 -5 tablespoons olive oil
- 1 1/2 lbs ground lamb
- 1 (32 ounce) can whole tomatoes (undrained)
- 1 cup tomato sauce
- 3 tablespoons tomato paste
- 1 teaspoon cinnamon
- 1 pinch allspice
- seasoning salt
- 1Grease a 13 x 9-inch baking dish.
- 2Sprinkle both sides of the eggplant slices with salt and pepper, then place the slices in a large colander, then weight it down with a heavy bowl, let drain about 1 hour.
- 3Remove from the colander and pat slices dry.
- 4Heat the oven to broiler heat and place rack 4 inches from heat.
- 5Arrange the eggplant slices in one layer on a baking sheet and brush with oil.
- 6Broil eggplant slices until golden (about 3 minutes).
- 7To make the lamb meat sauce (this can be made up to 2 days ahead) In a large skillet or a heavy bottomed pot heat olive oil, then add in onions, garlic, oregano and chili flakes; sauté for about 3-4 minutes or until softened.
- 8Add in lamb and cook stirring until the lamb is no longer pink (about 5-6 minutes).
- 9Add in tomatoes with juice, tomato sauce, paste, cinnamon, allspice, seasoning salt and pepper; simmer uncovered for about 1-1/4 hours, breaking up the tomatoes with a wooden spoon and stirring occasionally.
- 10To make the white sauce; in a heavy saucepan melt butter over medium-low heat, then whisk in flour until smooth; cook whisking for 3 minutes.
- 11Slowly add/whisk in half and half cream and cayenne (if using) whisking continuously until thick (about 4-5 minutes).
- 12Add in egg, whisking vigorously and simmer whisking for 1 minute.
- 13Add in Parmesan cheese and season with salt and pepper (this sauce can be made, cooled to room temperate covered with plastic wrap and refrigerated up to 2 days ahead).
- 14Set oven to 375°F.
- 15Pour about 1 cup of the lamb sauce into the bottom of the 13 x 9-inch dish (the sauce will not cover bottom completely).
- 16Cover the sauce with 3 cooked lasagna noodles, make certain they DO NOT touch each other.
- 17Spread about 1-1/2 cups meat sauce over the lasagna sheets.
- 18Top with 1-2 broiled eggplant slices over the noodles.
- 19Gently spread about 1/2 cup white sauce over the eggplant, then sprinkle with about 1/3 cup finely crumbled feta cheese.
- 20Make 2 more layers in the same manner, beginning and ending with the lasagna sheets.
- 21Spread the remaining white sauce evenly over the top pasta layer, making certain that the pasta is completely covered.
- 22Top/sprinkle with remaining feta cheese.
- 23Cover the dish tightly with foil, tenting slightly to prevent foil from touching the top layer.
- 24Bake (second-lowest oven rack) for about 30 minutes.
- 25Remove foil and bake for about 10-15 minutes more, or until the top is bubbling.
- 26Remove and set oven to broiler heat.
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Nutritional Facts for Lamb, Feta and Eggplant (Aubergine) Lasagna
Serving Size: 1 (644 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 1157.5
- Calories from Fat 687
- Total Fat 76.4 g
- Saturated Fat 39.2 g
- Cholesterol 252.9 mg
- Sodium 1133.3 mg
- Total Carbohydrate 76.7 g
- Dietary Fiber 11.9 g
- Sugars 16.8 g
- Protein 45.0 g