It’s a lasagna. It’s not a quick weeknight meal. And it’s soooooo worth it when you find the time. It’s one of our favs.
1 medium eggplant – – > slice, salt, drain 1 hr. Pat dry, coat in oil, broil both sides till brown.
Meat Sauce layer:
1-2 cloves garlic – – >sauté in oil
1/2 – 3/4 lb ground lamb – – > add and brown
1 lb diced tomatoes
1 TBSP tomato paste
1/2 tsp cinnamon
dash all spice
salt/pepper – – >simmer at least 30 min. Can be made ahead.
White Sauce Layer:
2 TBSP butter
2 TBSP flour – – > cook till golden
1-2 c milk – – > whisk quickly, simmer 5 min till thick
1 egg, beaten – – > whisk in quickly, cook less than 1 min
375 degrees. In 8×8 dish, layer sauce, no boil lasagna, sauce, eggplant, cream, feta. At least 3 layers. End with pasta, cream, feta.
Cover with foil. Bake 40 min and then a bit more w/o foil to brown.
Plan ahead and make a twice or three times the recipe and freeze some. You’ll thank me later.