LAMB, FETA AND EGGPLANT (AUBERGINE) LASAGNA

Lamb, Feta and Eggplant (Aubergine) Lasagna image

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

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Ingredients

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)
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
pepper
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

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!