GREEK-STYLE LAMB AND EGGPLANT LASAGNE
Steps:
- 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 lasagna 1 to 2 minutes, or until golden. Let lasagne stand 5 minutes before serving.
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Nantongo Agness
[email protected]This lasagne was a lot of work, but it was worth it. It was the best lasagne I've ever had.
Bhakta Bahadur
[email protected]I'm not sure what went wrong, but my lasagne turned out dry and crumbly. I think I might have overcooked it.
Rabeeh Hamdan
[email protected]This lasagne was amazing! I loved the combination of flavors and textures.
Gaël Temanga
[email protected]I was disappointed with this lasagne. The eggplant was tough and the béchamel sauce was too thick.
Nick Eaton
[email protected]The lasagne was good, but I found it to be a bit bland. I think it could have used more seasoning.
Bamikole Sesan
[email protected]This lasagne was a bit too rich for my taste. I think I would have preferred it with a lighter sauce.
Ayaz Jamali
[email protected]I love Greek food, and this lasagne was no exception. The combination of flavors was perfect.
koffivi koumako
[email protected]This lasagne was easy to make and turned out great! I used ground beef instead of lamb, and it was still delicious.
Prince Obi
[email protected]I'm not a huge fan of lamb, but I really enjoyed this lasagne. The eggplant and béchamel sauce helped to balance out the flavor of the lamb.
Fd Fardous
[email protected]This lasagne was a hit with my family! The lamb and eggplant were so flavorful, and the béchamel sauce was rich and creamy. I will definitely be making this again.