Best 7 Lamb Feta And Eggplant Aubergine Lasagna Recipes

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Indulge in a culinary journey with our delightful Lamb Feta and Eggplant Aubergine Lasagna recipe, a harmonious blend of Mediterranean flavors that will tantalize your taste buds. This delectable lasagna features layers of tender lamb, savory feta cheese, and succulent eggplant, all enveloped in a rich and flavorful tomato sauce. The eggplant, also known as aubergine, adds a delightful smoky and earthy flavor to the dish, while the feta cheese provides a tangy and creamy contrast. Each bite is a symphony of flavors and textures, making this lasagna a true masterpiece.

In addition to the main recipe, we also offer a vegetarian variation of the lasagna, catering to those with dietary preferences. The vegetarian lasagna boasts a hearty combination of eggplant, zucchini, and bell peppers, ensuring a vibrant and flavorful experience.

Furthermore, we provide an easy-to-follow recipe for a homemade tomato sauce, crafted with fresh tomatoes, herbs, and a touch of garlic. This versatile sauce not only elevates the lasagna but can also be used as a dipping sauce or as a base for other culinary creations.

Explore the diverse flavors of our Lamb Feta and Eggplant Aubergine Lasagna, along with its vegetarian counterpart and homemade tomato sauce. These recipes promise a culinary adventure that will leave you craving for more.

Here are our top 7 tried and tested recipes!

MAMA'S OH-SO-SAVORY LAMB AND EGGPLANT CASSEROLE



Mama's Oh-So-Savory Lamb and Eggplant Casserole image

The basis of this recipe came from my 4th grade teacher's mother who was Armenian, and I've been making it for over 50 years. It is easy to put together, but the longer the stovetop step simmers, the better the casserole will be when served. Leftovers are yummy! You could serve this over rice, if you like, with a green salad. I just serve it in pasta bowls with crusty bread, butter, and a nice glass of red wine. Enjoy!

Provided by MAMA2EANDJ

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 2h35m

Yield 4

Number Of Ingredients 18

1 (1 pound) eggplant, cut into 1-inch cubes
salt
1 tablespoon olive oil
1 large sweet onion, coarsely chopped
2 large stalks celery, sliced
½ teaspoon ground cumin
2 pinches dried oregano
2 pinches ground dried rosemary
2 pinches paprika
⅛ teaspoon dried mint
1 pinch salt and ground black pepper to taste
1 ½ teaspoons garlic, minced
3 tomatoes, coarsely chopped
1 cup chicken broth
1 (15 ounce) can tomato sauce
1 pound ground lamb
1 tablespoon olive oil
1 lemon, juiced, or to taste

Steps:

  • Place eggplant in a colander set in a bowl or the sink; sprinkle with 1 teaspoon salt and toss to coat. Let eggplant stand for at least 1 hour. Rinse off the bitter liquid and excess salt and drain well.
  • Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion and celery; cook and stir until onion has softened and turned translucent and celery is fragrant, about 5 minutes.
  • While vegetables are cooking, combine ground cumin, oregano, rosemary, paprika, mint, salt, and black pepper in a small bowl or mortar and pestle and mix well; this is the lamb seasoning (see Cook's Note). Set seasoning aside.
  • Stir eggplant cubes and garlic into the vegetables in the skillet, mixing well, and cook for an additional 5 minutes. Add chopped tomatoes and sprinkle with half of the lamb seasoning mixture. Reserve remaining seasoning. Stir gently and cook for 5 minutes more.
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish.
  • Pour chicken broth and half the can of tomato sauce into the skillet and simmer for 10 minutes; add a little water if the sauce starts to get dry. Transfer the sauce to the prepared casserole dish.
  • Return the skillet to the stove over medium-high heat and heat the reserved tablespoon of olive oil over medium heat. Place ground lamb into skillet and sprinkle with remaining seasoning mixture. Brown lamb in the hot oil, stirring frequently, until the meat is evenly browned; it should look like imperfect meatballs.
  • Gently transfer the lamb to the casserole dish, pushing it down into the vegetable mixture so that it is at least partially submerged. Stir fresh lemon juice into the remaining tomato sauce and pour the sauce over the casserole.
  • Bake uncovered for 45 minutes to 1 hour, depending upon how tender you like your vegetables.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 22.6 g, Cholesterol 77.2 mg, Fat 23.2 g, Fiber 8.4 g, Protein 24 g, SaturatedFat 7.5 g, Sodium 1471.2 mg, Sugar 12.2 g

EGGPLANT LASAGNA RECIPE



Eggplant Lasagna Recipe image

All the tasty flavors and the comfort of lasagna without the noodles! Roasted eggplant slices, layered with a delicious cheese mixture with spinach and fresh herb, and of course a little red pasta sauce. This hearty vegetarian eggplant lasagna can stand alone as dinner (2 pieces per person) along with your favorite salad!

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 14

2 to 3 eggplants (about 1 ½ pounds), (sliced lengthwise into ½-inch thick slices (about 12 slices))
Extra virgin olive oil
Kosher salt
1 large egg
1 15-oz tub part-skim ricotta cheese
1 ½ cup park-skim mozzarella cheese (divided)
½ cup grated Parmesan cheese (divided)
3 garlic cloves (minced)
1 teaspoon dried oregano
10 oz frozen spinach, (thawed and fully dried (wring out all the water))
1 cup packed chopped fresh parsley
½ cup packed chopped fresh basil (⅔ ounce)
Black pepper to your liking
2 cups prepared pasta sauce of choice

Steps:

  • Season the eggplant slices on both sides with kosher salt and set aside for 20 to 30 minutes (if you don't have the time, this step can be optional).
  • Meanwhile, preheat the oven to 400 degrees F and position a rack in the middle.
  • Wipe the eggplant slices very well with a paper towel (you want to dry it well and remove any excess salt), then arrange on lightly oiled baking sheet (or two if needed). Brush the top of the eggplant with extra virgin olive oil. Roast in the heated oven until the eggplant softens and becomes pliable (about 15 to 20 minutes or so).
  • While the eggplant is roasting, prepare the ricotta filling. In a mixing bowl, beat the egg. Add the ricotta, 1 cup mozzarella, ¼ Parmesan, garlic, oregano, spinach and chopped herbs. Add a small pinch of kosher salt and black pepper to your liking. Mix well to combine.
  • Remove the eggplant from the oven. Lower the heat to 375 degrees F.
  • Prepare a 9 x 13-inch baking dish. Pour a bit of the pasta sauce (about ½ cup or so) and spread it out into one layer. Lay a few eggplant slices (anywhere from 4 to 6 and it's fine if they overlap a bit). Spread 1/2 of the ricotta filling, then spread a thin layer of the sauce. Repeat the process in the same pattern. Spread the final layer of sauce and follow with the remaining ½ cup mozzarella cheese and ¼ cup of Parmesan.
  • Cover the dish tightly with foil. Bake in the heated oven for 15 to 20 minutes, then carefully uncover and return to the oven. Bake for another 10 to 20 minutes or until the cheese has melted and the edges of the lasagna turn a nice golden brown.
  • Let the lasagna rest for 10 minutes before cutting and serving.

Nutrition Facts : Calories 119.6 kcal, Carbohydrate 8.2 g, Protein 9.8 g, Fat 4 g, SaturatedFat 2.3 g, Cholesterol 31.9 mg, Fiber 3.1 g, ServingSize 1 serving

GREEK-STYLE LAMB AND EGGPLANT LASAGNE



Greek-Style Lamb and Eggplant Lasagne image

Categories     Cheese     Dairy     Lamb     Pasta     Vegetable     Bake     Winter     Gourmet

Yield Serves 8 as a main course

Number Of Ingredients 18

2 pounds eggplant (about 2 medium)
olive oil for brushing
For meat sauce
2 large onions, chopped (about 2 cups)
3 garlic cloves, minced
2 tablespoons olive oil
1 1/2 pounds ground lamb (preferably 10% fat)
a 28- to 32-ounce can whole tomatoes with juice
2 tablespoons tomato paste
1 teaspoon cinnamon
1/8 teaspoon ground allspice
For white sauce
1/2 stick (1/4 cup) unsalted butter
5 tablespoons all-purpose flour
4 cups milk
1 large egg, lightly beaten
an 8-ounce package feta, crumbled (about 1 1/2 cups)
twelve 7- by 3 1/2-inch sheets dry no-boil lasagne pasta

Steps:

  • Cut eggplant lengthwise into 1/3-inch-thick slices and sprinkle slices on both sides with salt. Arrange eggplant in a large colander and weight it with a heavy bowl. Drain eggplant 1 hour. Remove bowl and pat eggplant dry.
  • Set broiler rack so that eggplant will be about 4 inches from heat and preheat broiler.
  • Arrange eggplant in one layer in oiled shallow baking pans and brush with oil. Broil eggplant until golden, about 3 minutes on each side.
  • Make meat sauce:
  • In a large heavy non-stick skillet cook onions and garlic in oil over moderate heat, stirring, until softened. Add lamb and cook, stirring to break up, until it is no longer pink, about 3 minutes. Stir in remaining meat sauce ingredients and salt and pepper to taste and simmer, uncovered, 30 minutes. Meat sauce may be made 3 days ahead, cooled completely, and chilled, covered.
  • Make white sauce while meat sauce is cooking:
  • In a heavy saucepan melt butter over moderately low heat and whisk in flour until smooth. Cook roux, whisking, 3 minutes. Whisk in milk in a stream and salt and pepper to taste and simmer, whisking occasionally, 5 minutes, or until thick. Whisk in egg, whisking vigorously, and simmer sauce, whisking, 1 minute. White sauce may be made 2 days ahead and chilled, its surface covered with plastic wrap.
  • Preheat oven to 375°F.
  • Pour 1 cup meat sauce into a flame-proof baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Spread about 1 1/2 cups meat sauce over pasta and arrange 1 layer broiled eggplant on top. Gently spread about 1/2 cup white sauce over eggplant and sprinkle with about 1/3 cup feta. Make 2 more layers in same manner, beginning and ending with pasta. Spread remaining white sauce evenly over top pasta layer, making sure pasta is completely covered, and sprinkle with remaining feta.
  • Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling.
  • Set broiler rack so that lasagne will be about 4 inches from heat and preheat broiler.
  • Broil lasagna 1 to 2 minutes, or until golden. Let lasagne stand 5 minutes before serving.

EGGPLANT LASAGNA



Eggplant Lasagna image

It is a delicious lasagna using eggplant instead of pasta.

Provided by GENKIANNA

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 8

Number Of Ingredients 11

1 teaspoon olive oil for brushing
2 eggs
2 tablespoons water
1 cup grated Parmesan cheese
1 cup Italian-seasoned breadcrumbs
salt and ground black pepper to taste
2 large eggplants, peeled and sliced into 1/2-inch rounds
2 tablespoons olive oil
1 pound ground beef
48 ounces chunky tomato sauce (such as Prego®)
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Oil 2 baking sheets and a 9x13-inch baking dish with 1 teaspoon olive oil.
  • Whisk eggs and water together in a shallow dish. Combine Parmesan cheese, bread crumbs, salt, and ground black pepper in a separate shallow dish.
  • Dip eggplant slices into egg mixture, then press each gently into bread crumb mixture. Gently tap off any excess crumbs. Arrange slices on the prepared baking sheets.
  • Bake eggplant slices in the preheated oven until tops are golden brown, 20 to 25 minutes. Flip eggplant and bake an additional 20 to 25 minutes.
  • Remove eggplant from the oven and increase temperature to 400 degrees F (200 degrees C).
  • Heat 2 tablespoons olive oil in a skillet over medium-high heat and stir in ground beef. Season beef with salt and ground black pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir tomato sauce into ground beef; bring to a simmer and set sauce aside.
  • Place 1/3 of the eggplant slices on bottom of the dish. Pour 1/3 of tomato sauce with ground beef on top of eggplant layer. Sprinkle 1/3 of mozzarella cheese on top of sauce layer. Repeat 2 more times, finishing with a layer of mozzarella cheese.
  • Bake in the preheated oven until cheese is melted and sauce is bubbling, 10 to 15 minutes. Cool for 5 minutes before slicing.

Nutrition Facts : Calories 404.5 calories, Carbohydrate 30 g, Cholesterol 107.8 mg, Fat 20.6 g, Fiber 8.6 g, Protein 27.7 g, SaturatedFat 8.2 g, Sodium 1496.2 mg, Sugar 11.7 g

STUFFED LAMB WITH EGGPLANT (AUBERGINE) & FETA



Stuffed Lamb With Eggplant (Aubergine) & Feta image

Make and share this Stuffed Lamb With Eggplant (Aubergine) & Feta recipe from Food.com.

Provided by Dancer

Categories     Lamb/Sheep

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup dried currant
2 (3/4 lb) boneless lamb loin, trimmed of all fat
2 Japanese eggplants, sliced lengthwise in 1/3 inch thick slices (10 ounces total)
olive oil (for brushing)
6 ounces feta cheese, crumbled
1/4 cup pine nuts, toasted
salt
fresh ground black pepper

Steps:

  • Prepare a fire in grill.
  • Steep currants in hot water for 15 minutes or until plump.
  • Butterfly each lamb loin.
  • Cover each with plastic wrap and pound with a mallet into rectangle pieces 9 x 5 and 1/2 inch thick.
  • Brush each eggplant slice with olive oil.
  • Season with salt.
  • Grill until golden brown and tender turning once, about 8 minutes.
  • Transfer to plate.
  • In a bowl combine currants, feta, pine nuts and black pepper to taste.
  • Lay open lamb loins on flat surface.
  • Place eggplant slices on top and cover with feta mixture.
  • Fold each piece of lamb in half and tie crosswise at the intervals with kitchen twine.
  • Coat with olive oil.
  • Grill over medium fire, turning once and brushing with olive oil until medium rare, about 20 to 25 minutes total.
  • Transfer to a warm plate and let stand for 10 minutes.
  • Remove twine and cut lamb pieces in half.

Nutrition Facts : Calories 517, Fat 24.3, SaturatedFat 10.6, Cholesterol 149, Sodium 619, Carbohydrate 31.9, Fiber 10.8, Sugar 20.7, Protein 45.8

LASAGNA WITH LAMB & EGGPLANT (AUBERGINE)



Lasagna With Lamb & Eggplant (Aubergine) image

Great lasagna - the eggplant gives it a wonderful flavor. I use lots of garlic and jalapenos but that is up to you

Provided by Bergy

Categories     Lamb/Sheep

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

1 1/2 lbs ground lamb
2 Japanese eggplants or 1 small eggplant, skin removed, chopped and drained on paper towels for 1/2 hour
3/4 cup onion, chopped
1/2 cup red pepper, chopped
3 jalapenos, chopped (optional)
3 garlic cloves, chopped
1 (680 ml) can of prepared spaghetti sauce
1 cup water
1 teaspoon dried thyme
12 cooked a'la dente lasagna noodles
4 tablespoons parmesan cheese, grated

Steps:

  • Brown the ground lamb in a skillet, drain.
  • Add vegetables and herbs.
  • Stir in the spaghetti sauce& water.
  • Simmer 5 minutes.
  • In a 9x13 lightly greased oven proof dish spread a thin layer of sauce.
  • Top with 3 lasagne noodles.
  • APour over 1/4 of the sauce.
  • Top with 3 more noodles and add more sauce.
  • Add finale 3 noodles& pour in the remaining sauce.
  • Top with cheese.
  • Bake uncovered in 350 degrees F oven for 40 minutes.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 649, Fat 31.4, SaturatedFat 12.7, Cholesterol 85.7, Sodium 693.7, Carbohydrate 61.3, Fiber 8.8, Sugar 17, Protein 30.6

EGGPLANT, LAMB AND YOGURT CASSEROLE



Eggplant, Lamb and Yogurt Casserole image

This hearty dish is inspired by moussaka, but simpler to prepare. Everything is baked in one roasting pan, with the different elements added in stages. Made with yogurt, cheese and egg, the topping cuts wonderfully through the richness of the eggplant and lamb, even though it lacks the body of béchamel. If you can get them, sweet and properly ripened tomatoes would be better than the canned ones. This is best served with a piece of pita or a slice of white bread to scoop it all up.

Provided by Yotam Ottolenghi

Categories     dinner, casseroles, meat, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 23

2 or 3 eggplants (aubergines) (about 1 1/2 pounds/680 grams), cut into 1-inch/3-centimeter cubes
1 pound/450 grams ground lamb (lamb mince)
1 medium onion, halved and thinly sliced
1/2 cup/15 grams fresh oregano leaves, roughly chopped
1/3 cup/80 milliliters olive oil
1/4 cup/65 grams tomato paste
6 garlic cloves, thinly sliced
1 tablespoon ground cinnamon
2 teaspoons ground allspice
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
1 (14-ounce/400-gram) can whole, peeled plum tomatoes with their juices
3 cups/700 milliliters chicken stock
1/3 cup/20 grams roughly chopped flat-leaf parsley
2 cups/450 grams plain Greek yogurt
3 large egg yolks
1 1/2 tablespoons all-purpose (plain) flour
2 garlic cloves, minced
2 lightly packed cups/70 grams finely grated Parmesan
1 cup/100 grams roughly crumbled feta
Scant 1/3 cup/40 grams pine nuts
2 packed tablespoons roughly chopped flat-leaf parsley
1/4 teaspoon red-pepper flakes

Steps:

  • Heat the oven to 450 degrees Fahrenheit/240 degrees Celsius.
  • Add the eggplant, lamb, onion, oregano, oil, tomato paste, garlic, cinnamon, allspice, red-pepper flakes, 1 3/4 teaspoons salt and a good grind of pepper to a 10-by-13-inch/26-by-34-centimeter (or similar) roasting pan (tin) and mix well to combine. Bake until the mixture is well browned, stirring twice throughout and breaking apart the meat with a spoon, 30 to 35 minutes.
  • Remove from the oven and continue to break apart the meat very well (don't worry if you break apart some of the eggplant, too). Add the canned tomatoes with their juices, lightly crushing the tomatoes by hand. Stir in the chicken stock and parsley then return to the oven and bake for another 35 minutes, stirring twice throughout, until the sauce is thick and rich and the eggplant is very soft. Remove from the oven and turn the oven temperature up to 475 degrees Fahrenheit/250 degrees Celsius.
  • While the casserole is in the oven, prepare the topping: Whisk together the yogurt, yolks, flour, garlic and half the Parmesan with 1/4 teaspoon salt and a good grind of pepper. Once ready, spoon the yogurt mixture over the lamb and eggplant, gently spreading to cover. Top evenly with the remaining Parmesan, feta, pine nuts, parsley and red-pepper flakes.
  • Bake until golden and bubbling, 15 to 20 minutes. Let cool for about 15 minutes before serving.

Nutrition Facts : @context http, Calories 707, UnsaturatedFat 27 grams, Carbohydrate 36 grams, Fat 50 grams, Fiber 11 grams, Protein 34 grams, SaturatedFat 18 grams, Sodium 1547 milligrams, Sugar 18 grams

Tips:

  • To save time, use ready-made lasagna noodles. If you prefer to make your own, follow the recipe's instructions for preparing the dough.
  • For a vegetarian version, omit the lamb and add more vegetables, such as zucchini or mushrooms.
  • If you don't have feta cheese, you can substitute another type of soft cheese, such as mozzarella or ricotta.
  • To make the lasagna ahead of time, assemble it and bake it according to the recipe instructions. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat the lasagna in a 350°F oven until it's warmed through.
  • Serve the lasagna with a side of salad or roasted vegetables.

Conclusion:

This lamb, feta, and eggplant lasagna is a delicious and hearty dish that's perfect for a special occasion. The combination of flavors and textures is sure to please everyone at your table. With a little planning, you can easily make this lasagna ahead of time, making it a great option for busy weeknights. So next time you're looking for a new lasagna recipe to try, give this one a try. You won't be disappointed.

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