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.
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 23
Steps:
- 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.
- Delicious!
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Josephine Chileuwa
[email protected]This lasagna was easy to make and so delicious. I loved the combination of lamb and eggplant. I will definitely be making this again.
Kyazze Joram
[email protected]I'm not a huge fan of lamb, but I really enjoyed this lasagna. The eggplant was a great addition and helped to balance out the flavor of the lamb.
Cyrus Kofi Wilson Apoloniues
[email protected]This lasagna was delicious! I made it for my family and everyone loved it. I will definitely be making it again.
Qadeer Ahmad
[email protected]I'm not a fan of eggplant, but I really enjoyed this lasagna. The eggplant was cooked perfectly and it didn't overpower the other flavors.
H Movies
[email protected]This lasagna was really good, but it was a lot of work to make. I would only make it again for special occasions.
Mazhar Khokhar
[email protected]I'm not sure what I did wrong, but my lasagna turned out really dry. I think I may have overcooked it.
Breeze Taylor
[email protected]This lasagna was a bit bland for my taste. I would recommend adding more spices to the sauce.
Sher Sher
[email protected]I made this lasagna for my vegetarian friend and she loved it. I used tofu instead of lamb and it turned out great.
Abdul vahap Mannan
[email protected]This lasagna was a bit too rich for my taste, but it was still very good. I would recommend using less cheese if you're not a fan of rich food.
Kenzy Cee
[email protected]I'm not a huge fan of lamb, but I really enjoyed this lasagna. The eggplant was a great addition and helped to balance out the flavor of the lamb.
Shorif Ahmmed
[email protected]This lasagna was easy to make and so delicious. I loved the combination of lamb and eggplant. I will definitely be making this again.
Like Video Raju sr
[email protected]I was a bit skeptical about this lasagna, but I'm so glad I tried it. It was delicious! The flavors were amazing and the eggplant added a really nice texture.
Muzzammil Ghori
[email protected]This lasagna was really good. The lamb and eggplant were a great combination. I would definitely make this again.
Emi Vera
[email protected]I made this lasagna for a dinner party and it was a huge success. Everyone raved about how delicious it was. I will definitely be making this again for special occasions.
Suvo Islam
[email protected]This lasagna was a bit time-consuming to make, but it was worth it. The flavors were complex and delicious. I would definitely recommend this recipe to anyone who loves lamb and eggplant.
Lilyana Lucas
[email protected]I've made this lasagna several times now and it's always a hit. It's so flavorful and easy to make. I love that I can use up leftover lamb and eggplant in this dish.
Omar Alzoubi
[email protected]This lasagna was amazing! I made it for my family and everyone loved it. The flavors were incredible and the eggplant added a really nice touch. I will definitely be making this again.