Lamb, Feta And Eggplant (aubergine) Lasagna

Total Time: 2 hrs 45 mins Preparation Time: 2 hrs Cook Time: 45 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 grease a 13 x 9-inch baking dish.
• 2 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.
• 3 remove from the colander and pat slices dry.
• 4 heat the oven to broiler heat and place rack 4 inches from heat.
• 5 arrange the eggplant slices in one layer on a baking sheet and brush with oil.
• 6 broil eggplant slices until golden (about 3 minutes).
• 7 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.
• 8 add in lamb and cook stirring until the lamb is no longer pink (about 5-6 minutes).
• 9 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.
• 10 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.
• 11 slowly add/whisk in half and half cream and cayenne (if using) whisking continuously until thick (about 4-5 minutes).
• 12 add in egg, whisking vigorously and simmer whisking for 1 minute.
• 13 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).
• 14 set oven to 375°f.
• 15 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).
• 16 cover the sauce with 3 cooked lasagna noodles, make certain they do not touch each other.
• 17 spread about 1-1/2 cups meat sauce over the lasagna sheets.
• 18 top with 1-2 broiled eggplant slices over the noodles.
• 19 gently spread about 1/2 cup white sauce over the eggplant, then sprinkle with about 1/3 cup finely crumbled feta cheese.
• 20 make 2 more layers in the same manner, beginning and ending with the lasagna sheets.
• 21 spread the remaining white sauce evenly over the top pasta layer, making certain that the pasta is completely covered.
• 22 top/sprinkle with remaining feta cheese.
• 23 cover the dish tightly with foil, tenting slightly to prevent foil from touching the top layer.
• 24 bake (second-lowest oven rack) for about 30 minutes.
• 25 remove foil and bake for about 10-15 minutes more, or until the top is bubbling.
• 26 remove and set oven to broiler heat.
• 27 delicious!