mmm, eggplant
Greek lasagna
Make this with just eggplant or just pasta if you wish, but the combo of both is great flavor and texture. Don't tell the little ones about the eggplant and they won't even know..
2 large italian eggplant or several small japanese ones
1 box no cook lasagna noodles
1 onion, diced
2 cloves garlic, minced
1 pound lamb
2 tsp. crushed dried oregano
1 28 oz. can crushed tomatoes
1 cup red wine or broth or water
6 whole cloves
1 3 inch stick cinnamon
6 whole allspice
salt and pepper
1 Tbsp. sugar
6 ounces crumbled feta
3 cups shredded pecorino romano cheese
1 jar plain alfredo sauce, or 2 cups bechamel if you'd rather make it
1/4 cup sliced pitted calamata olives (optional)
Preheat oven to 325. Brown the lamb and the onions together in an ovenproof pot until the onions are soft and see thru, crumbling the lamb with the wooden spoon as you stir. Add garlic and cook for 1 minute more. Add crushed tomatoes, wine, oregano, salt and pepper and spices. Bring to a simmer, cover and place in oven for 1 hour. Remove sauce from oven and set aside to cool. Turn up oven to 350.
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Slice eggplant 1/4 inch thick. Shallow fry in olive oil on medium high heat, turning once, until browned on both sides. Drain on paper towels.
 begin the layering |
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Use non-stick spray in bottom of lasagna pan, then dust with breadcrumbs. Place a layer of dry lasagna noodles in bottom of pan. Top with about 1/4 of the meat sauce. Sprinkle with 1/4 of the feta, some of the pecorino, then drizzle with white sauce. Layer with eggplant, then repeat meat and cheeses, olives if using, then white sauce again, noodles, meat and cheeses, white sauce, eggplant, meat and cheeses, white sauce, noddles until you run out of stuff.
 before it's baked |
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End with eggplant or noodles, then top with more shredded cheese. Cover tightly with foil. Bake for 1 and 1/2 hours. Remove foil. Return to oven to brown the top, about 15 minutes more. Remove and let rest for 20 minutes or longer before cutting.
