Lamb Feta And Eggplant Aubergine Lasagna

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This is well worth the effort to make, it's a fabulous dish! To save time the lamb sauce and the white sauce can me made up to 2 days ahead and refrigerated. The best canned tomatoes and sauce will make a difference to the meat sauce, so try and purchase a good quality product for this recipe and of coarse all recipes! If you are not a feta lover then substitute mozzarella cheese for the feta. The recipe states 12 lasagna noodles, i usually cook a couple more just in case a couple tear while boiling.

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Steps

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Grease a 13 x 9-inch baking dish.

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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.

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Remove from the colander and pat slices dry.

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Heat the oven to broiler heat and place rack 4 inches from heat.

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Arrange the eggplant slices in one layer on a baking sheet and brush with oil.

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Broil eggplant slices until golden.

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To make the lamb meat sauce in a large skillet or a heavy bottomed pot heat olive oil , then add in onions , garlic , oregano and chili flakes.

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Saut for about 3-4 minutes or until softened.

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Add in lamb and cook stirring until the lamb is no longer pink.

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Add in tomatoes with juice , tomato sauce , paste , cinnamon , allspice , seasoning salt and pepper.

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Simmer uncovered for about 1-1 / 4 hours , breaking up the tomatoes with a wooden spoon and stirring occasionally.

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To make the white sauce.

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In a heavy saucepan melt butter over medium-low heat , the.

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Ingredients

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eggplants, lasagna noodles, feta cheese, onions, garlic, dried oregano, dried chili pepper flakes, olive oil, ground lamb, whole tomatoes, tomato sauce, tomato paste, cinnamon, allspice, seasoning salt, pepper, butter, flour, half-and-half cream, egg, parmesan cheese, cayenne pepper, salt and pepper