Lamb, Feta and Eggplant (Aubergine) Lasagna

May 08, 2023May 8, 20230 0
Lamb, Feta and Eggplant (Aubergine) Lasagna recipe with a rich and flavorful taste
in Main

Prep

60 min

Cook

50 min

Ready In

110 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 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

Nutrision Information

Servings Per Recipe
8
Calories
855
Sugar
11g
Fat
54g
Lamb, Feta and Eggplant (Aubergine) Lasagna is a flavorful twist on a classic Italian dish. The layers of roasted eggplant and rich lamb and tomato sauce are complemented perfectly by the creamy feta cheese and white sauce. This dish is perfect for winter nights, potlucks or large gatherings. It can also be made ahead of time and stored in the freezer for later use. The recipe requires a bit of preparation but the end result is definitely worth it.

Instructions

1.Preheat oven to 350°F.
2.Brush eggplant slices with olive oil and sprinkle with salt and pepper.
3.Roast eggplant slices in oven until golden brown, about 15-20 minutes.
4.In a large saucepan, cook ground lamb over medium heat until browned and cooked through.
5.Add garlic, onions, oregano, and chili pepper flakes to the pan with the lamb and cook for about 2 minutes.
6.Stir in canned tomatoes, tomato sauce, tomato paste, cinnamon, allspice, and seasoning salt.
7.Cook the sauce for about 15-20 minutes, stirring occasionally.
8.In a separate saucepan, melt butter over low heat.
9.Stir in flour and continue to cook until the mixture becomes smooth.
10.Gradually whisk in half-and-half and continue cooking until the sauce thickens.
11.Beat the egg in a small bowl and stir in the parmesan cheese and cayenne pepper.
12.Spread a thin layer of lamb and tomato sauce in the bottom of a large baking dish.
13.Cover with 4 lasagna noodles, then top with roasted eggplant and some of the feta cheese.
14.Repeat layers, ending with feta cheese on top.
15.Pour the white sauce over everything and cover with foil.
16.Bake the lasagna in oven (preheated at 350°F) for 50 minutes to an hour until bubbly.

PROS

This hearty and flavorful lasagna dish is perfect for cold winter nights and can be enjoyed as a meal on its own.

It makes an excellent crowd pleaser and can be served at potlucks or large gatherings.

It can also be made ahead of time and stored in the freezer for later use.

CONS

This dish is high in calories and fat, so it should be enjoyed in moderation as part of a balanced diet.

The recipe requires a lot of preparation, which might not be suitable for those with a busy schedule.

HEALTH & BENEFITS

Lamb is an excellent source of protein and contains essential vitamins and minerals.
Eggplant is low in calories and high in fiber, making it a healthy choice.
Tomatoes contain lycopene, an antioxidant that has been linked to promoting heart health and reducing inflammation.
The dish also contains half-and-half cream, which can be substituted for a healthier option such as skimmed milk or yogurt.

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