Ingrédients pour Lamb Feta And Eggplant Aubergine Lasagna
- Eggplants
- 12-14 lasagna noodles
- 2/3 cup crumbled feta cheese (or mozzarella)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Dried Oregano
- Dried Chili Pepper Flakes
- 2 tablespoons olive oil, for lamb sauce
- Ground Lamb
- Whole Tomatoes
- 1 (15 ounce) can tomato sauce
- 1 tablespoon tomato paste
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon seasoning salt
- 1/4 teaspoon black pepper
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 1 large egg
- 1/2 cup grated Parmesan cheese
- Cayenne Pepper
- Salt And Pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Lamb Feta And Eggplant Aubergine Lasagna? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Lamb Feta And Eggplant Aubergine Lasagna
- Preheat oven to 375°F (190°C). Grease a 13 x 9-inch baking dish.
- Sprinkle 1 teaspoon salt and 1/2 teaspoon black pepper on both sides of eggplant slices. Place slices in a large colander, weigh down with a heavy bowl, and let drain for 1 hour.
- Remove eggplant from colander and pat dry with paper towels.
- Preheat broiler. Arrange eggplant slices in a single layer on a baking sheet, brushing both sides with 1 tablespoon olive oil.
- Broil eggplant for 5-7 minutes per side, or until golden brown.
- While eggplant broils, prepare the lamb sauce: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 chopped onion and 2 minced garlic cloves; sauté for 3-4 minutes until softened.
- Add 1 lb ground lamb and cook, breaking it up with a spoon, until no longer pink (about 8-10 minutes).
- Stir in 1 (28-ounce) can crushed tomatoes, 1 (15-ounce) can tomato sauce, 1 tablespoon tomato paste, 1 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon seasoning salt, and 1/4 teaspoon black pepper.
- Bring to a simmer, reduce heat, and cook uncovered for 1 hour 15 minutes, stirring occasionally and breaking up tomatoes with a spoon.
- Prepare the white sauce: In a heavy saucepan, melt 1/4 cup butter over medium-low heat. Whisk in 1/4 cup all-purpose flour until smooth.
- Cook, whisking constantly, for 3 minutes.
- Gradually whisk in 2 cups half-and-half and a pinch of cayenne pepper until thick.
- Whisk in 1 large egg and simmer for 1 minute, whisking constantly.
- Stir in 1/2 cup grated Parmesan cheese, salt, and pepper to taste.
- Layer the lasagna: Pour 1 cup lamb sauce into the prepared baking dish.
- Top with 3 cooked lasagna noodles, ensuring they don't overlap.
- Spread 1 1/2 cups lamb sauce over the noodles.
- Top with 1-2 broiled eggplant slices.
- Spread 1/2 cup white sauce over the eggplant and sprinkle with 1/3 cup crumbled feta cheese.
- Repeat layers twice more, ending with lasagna noodles.
- Spread remaining white sauce over the top layer and sprinkle with remaining feta cheese.
- Cover the dish tightly with foil, tenting slightly to prevent foil from touching the top layer.
- Bake for 30 minutes.
- Remove foil and bake for 10-15 minutes more, or until bubbly and golden brown.
- Let stand for 10-15 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
67g
Fat
196g
Carbs
25g
