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Greek-Style Lamb and Eggplant Lasagne

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CATEGORY CUISINE TAG YIELD
Eggs, Meats, Dairy Greek 1 Servings

INGREDIENTS

2 lb Eggplant; (about 2 medium)
Olive oil for brushing
2 lg Onions; chopped, (about 2 cups)
3 Garlic cloves; minced
2 tb Olive oil
1 1/2 lb Ground lamb; (preferably 10% fat)
1 cn (28- to 32-oz) whole tomatoes with juice
2 tb Tomato paste
1 ts Cinnamon
1/8 ts Ground allspice
1/2 Stick; (1/4 cup) unsalted butter
5 tb All-purpose flour
4 c Milk
1 lg Egg; lightly beaten
1 pk (8-ounce) feta; crumbled (about 1 1/2 cups)
12 7-by 3 1/2-inch sheets dry no-boil lasagne pasta

INSTRUCTIONS

MEAT SAUCE
WHITE SAUCE
REST
Cut eggplant lengthwise into 1/3-inch-thick slices and sprinkle slices on
both sides with salt. Arrange eggplant in a large colander and weight it
with a heavy bowl. Drain eggplant 1 hour. Remove bowl and pat eggplant dry.
Set broiler rack so that eggplant will be about 4 inches from heat and
preheat broiler.
Arrange eggplant in one layer in oiled shallow baking pans and brush with
oil. Broil eggplant until golden, about 3 minutes on each side.
Make meat sauce: In a large heavy non-stick skillet cook onions and garlic
in oil over moderate heat, stirring, until softened. Add lamb and cook,
stirring to break up, until it is no longer pink, about 3 minutes. Stir in
remaining meat sauce ingredients and salt and pepper to taste and simmer,
uncovered, 30 minutes. Meat sauce may be made 3 days ahead, cooled
completely, and chilled, covered.
Make white sauce while meat sauce is cooking: In a heavy saucepan melt
butter over moderately low heat and whisk in flour until smooth. Cook roux,
whisking, 3 minutes. Whisk in milk in a stream and salt and pepper to taste
and simmer, whisking occasionally, 5 minutes, or until thick. Whisk in egg,
whisking vigorously, and simmer sauce, whisking, 1 minute. White sauce may
be made 2 days ahead and chilled, its surface covered with plastic wrap.
Preheat oven to 375°F.
Pour 1 cup meat sauce into a flame-proof baking dish, 13 by 9 by 2 inches
(sauce will not cover bottom completely), and cover with 3 lasagne sheets,
making sure they do not touch each other. Spread about 1 1/2 cups meat
sauce over pasta and arrange 1 layer broiled eggplant on top. Gently spread
about 1/2 cup white sauce over eggplant and sprinkle with about 1/3 cup
feta. Make 2 more layers in same manner, beginning and ending with pasta.
Spread remaining white sauce evenly over top pasta layer, making sure pasta
is completely covered, and sprinkle with remaining feta.
Cover dish tightly with foil, tenting slightly to prevent foil from
touching top layer, and bake in middle of oven 30 minutes. Remove foil and
bake lasagne 10 minutes more, or until top is bubbling.
Set broiler rack so that lasagne will be about 4 inches from heat and
preheat broiler.
Broil lasagne 1 to 2 minutes, or until golden. Let lasagne stand 5 minutes
before serving.
continued in part 2

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