Lasagna With Lamb & Eggplant (aubergine)

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 1/2 lbs ground lamb
• 2 japanese eggplants or 1 small eggplant, skin removed, chopped and drained on paper towels for 1/2 hour
• 3/4 cup onion, chopped
• 1/2 cup red pepper, chopped
• 3 jalapenos, chopped (optional)
• 3 garlic cloves, chopped
• 1 (680 ml) can of prepared spaghetti sauce
• 1 cup water
• 1 teaspoon dried thyme
• 12 cooked a'la dente lasagna noodles
• 4 tablespoons parmesan cheese, grated

Recipe

• 1 brown the ground lamb in a skillet, drain.
• 2 add vegetables and herbs.
• 3 stir in the spaghetti sauce& water.
• 4 simmer 5 minutes.
• 5 in a 9x13 lightly greased oven proof dish spread a thin layer of sauce.
• 6 top with 3 lasagne noodles.
• 7 apour over 1/4 of the sauce.
• 8 top with 3 more noodles and add more sauce.
• 9 add finale 3 noodles& pour in the remaining sauce.
• 10 top with cheese.
• 11 bake uncovered in 350 degrees f oven for 40 minutes.
• 12 let stand 10 minutes before serving.