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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.
- 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
- 1⁄3 cup butter (no subs!)
- 5 tablespoons flour
- 4 cups half-and-half cream
- 1 large egg, lightly beaten
- 1⁄4 cup grated parmesan cheese
- 1 pinch cayenne pepper (optional)
- salt and pepper
- Grease a 13 x 9-inch baking dish.
- Sprinkle 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.
- Remove from the colander and pat slices dry.
- Heat the oven to broiler heat and place rack 4 inches from heat.
- Arrange the eggplant slices in one layer on a baking sheet and brush with oil.
- Broil eggplant slices until golden (about 3 minutes).
- To 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.
- Add in lamb and cook stirring until the lamb is no longer pink (about 5-6 minutes).
- Add 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.
- To 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.
- Slowly add/whisk in half and half cream and cayenne (if using) whisking continuously until thick (about 4-5 minutes).
- Add in egg, whisking vigorously and simmer whisking for 1 minute.
- Add 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).
- Set oven to 375°F.
- Pour about 1 cup of the lamb sauce into the bottom of the 13 x 9-inch dish (the sauce will not cover bottom completely).
- Cover the sauce with 3 cooked lasagna noodles, make certain they DO NOT touch each other.
- Spread about 1-1/2 cups meat sauce over the lasagna sheets.
- Top with 1-2 broiled eggplant slices over the noodles.
- Gently spread about 1/2 cup white sauce over the eggplant, then sprinkle with about 1/3 cup finely crumbled feta cheese.
- Make 2 more layers in the same manner, beginning and ending with the lasagna sheets.
- Spread the remaining white sauce evenly over the top pasta layer, making certain that the pasta is completely covered.
- Top/sprinkle with remaining feta cheese.
- Cover the dish tightly with foil, tenting slightly to prevent foil from touching the top layer.
- Bake (second-lowest oven rack) for about 30 minutes.
- Remove foil and bake for about 10-15 minutes more, or until the top is bubbling.
- Remove and set oven to broiler heat.