Lazania me Melitzanes (Lamb and Eggplant Lasagna)

site search by freefind advanced

 

~ Ingredients: ~ 2 pounds of eggplants ~ Olive oil for brushing ~ Meat sauce Ingredients: ~ 2 large onions finely chopped ~ 3 garlic cloves minced or grated ~ 2 tbsp of olive oil ~ 1 1/2 pounds of ground lamb ~ 1 28-32 ounce can whole tomatoes with juice ~ 2 tbsp of tomato paste ~ 1 tsp of cinnamon ~ 1/8 tsp of ground allspice ~ White sauce Ingredients: ~ 1/2 a stick of unsalted butter ~ 5 tbsp of all-purpose flour ~ 4 cups of milk ~ 1 large egg, lightly beaten ~ 8 ounce feta cheese crumbled (about 1 1/2 cups) ~ Twelve 7X3 1/2 inch sheets dry lasagna pasta

 

~ Wash and cut eggplant lengthwise into 1/3 inch thick slices and sprinkle with salt on both sides. ~ Arrange eggplant in a large strainer, weight it with a heavy bowl and drain for about an hour. ~ Remove the eggplants from the strainer and pat dry. ~ Set broiler rack so that eggplant will be about 4 inches from the heat and preheat broiler. ~ Arrange eggplant in one layer in oiled shallow baking pans and brush with oil. ~ Broil eggplants about 3 minutes on each side until golden brown. ~ Make meat sauce: ~ In a large heavy non-stick frying pan sauté the onions and garlic in olive oil over moderate heat, stirring, until translucent. ~ Add the minced lamb and cook for about 3 minutes, stirring to break it up until it is no longer pink. ~ Stir in remaining meat sauce ingredients, salt and pepper to taste and simmer, uncovered for about 30 minutes ~ In the meantime you can make white sauce while meat sauce is getting ready. ~ In a heavy saucepan melt the butter over moderately low heat and whisk in flour until smooth ~ Whisk in the milk, add salt and pepper to taste and simmer, whisking constantly for about 5 minutes or until it thickens. ~ Remove from the heat and whisk in the egg (lightly beaten). ~ Place the sauce pan back on the heat and whisking vigorously, simmer sauce for about 1 minute. ~ Preheat oven to 375°F (see conversions). ~ Pour 1 cup of meat sauce into a13X9X2 inches baking dish, and spread it out (sauce will not cover bottom completely) ~ Lay 3 lasagna sheets over the meat sauce making sure they do not touch each other. ~ Spread about 1 1/2 cups of meat sauce over the lasagna sheets and arrange 1 layer of broiled eggplant on top. ~ Gently spread about 1/2 a cup of white sauce over eggplant and sprinkle with about 1/3 cup of crumbled feta cheese. ~ Make 2 more layers in same manner beginning and ending with pasta. ~ Spread remaining white sauce evenly over the top of the pasta layer, making sure pasta is completely covered and sprinkle with the remaining feta cheese. ~ Cover the baking dish tightly with aluminum foil, tenting slightly to prevent foil from touching the top layer and bake in a preheated oven at 375 degrees Fahrenheit (see conversions) for about 30 minutes. ~ Remove the aluminum foil and bake lasagna for about 10 more minutes or until the top is bubbling and it has the golden brown color. ~ Remove from the oven let lasagna stand for about 5 minutes, cut in serving pieces and serve. ~ Good luck and bon appétit.