| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
Greek |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Eggplant, about 2 medium |
|
|
Olive oil for brushing |
| 2 |
|
Onions, chopped about 2 |
|
|
cups |
| 3 |
|
Garlic cloves, minced |
| 2 |
T |
Olive oil |
| 1 1/2 |
lb |
Ground lamb, preferably 10 |
|
|
per cent fat |
| 1 |
|
28 oz whole tomatoes with |
|
|
juice up to 32 |
| 2 |
T |
Tomato paste |
| 1 |
t |
Cinnamon |
| 1/8 |
t |
Ground allspice |
| 1/2 |
|
Stick unsalted butter |
| 5 |
T |
All purpose flour |
| 4 |
c |
Milk |
| 1 |
|
Egg, lightly beaten |
| 1 |
|
8 oz feta crumbled about |
|
|
1 1/2 cups |
| 12 |
|
7-by-3 1/2-inch sheets dry |
|
|
no-boil lasagne pasta |
INSTRUCTIONS
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: 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 degrees.
Pour 1 cup meat sauce into a flameproof 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 form heat and preheat broiler. Broil lasagne 1 to 2 minutes,
or until golden. Let lasagne stand 5 minutes before serving. Yield: 8
servings Recipe by: Cooking Live Show #CL8974 Posted to MC-Recipe
Digest V1 #846 by "Angele and Jon Freeman" <jfreeman@netusa1.net> on
Oct 14, 1997
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