Best 2 Lamb Lasagne Recipes

GREEK-STYLE LAMB AND EGGPLANT LASAGNE

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.

LAMB AND POLENTA "LASAGNE"

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Drain 1 can tomatoes, reserving juice, then roughly break up tomatoes into 1/2-inch pieces with a spoon if necessary.
• Purée second can of tomatoes, including juice, with reserved juice (from other can), 1/4 teaspoon salt, and 1/8 teaspoon allspice in a blender until smooth. Transfer tomato sauce to a 2-quart heavy saucepan and boil, uncovered, stirring occasionally, until reduced to about 1/2 cup, about 20 minutes. Remove from heat.
• Heat a dry 12-inch heavy skillet over moderate heat until hot, then brown lamb with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and remaining 1/2 teaspoon allspice, stirring and breaking up lumps (but leaving meat slightly chunky), about 5 minutes. Add drained tomatoes and cook, stirring occasionally, until juices are absorbed, about 1 minute.
• Cut polenta into 1/4-inch-thick slices with a sharp knife and cover bottom of a 9-inch ceramic or glass pie plate with half of polenta slices (overlapping slightly). Scatter half of lamb mixture over polenta, then top with half of mozzarella, then remaining polenta. Scatter remaining lamb on top and spread tomato sauce over meat, then top with remaining mozzarella.
• Bake, uncovered, until bubbling and beginning to brown, about 20 minutes. Let stand, loosely covered with foil, 15 minutes before serving.