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Greek Lasagna with Eggplant, Lamb and Fe




Source of Recipe


All Year Round with Katie Brown






Recipe Introduction


When you think of lasagna, you think Italian, right? Well, not this time! We've given ours a Greek twist, flavoring it with great Mediterranean ingredients like ground lamb, eggplant and feta cheese. And to make it easy to serve, we're rolling it up!





List of Ingredients



• 1 package dry lasagna sheets, prepared according to package instructions
  
• 2 medium eggplants
  
• 2 tablespoons olive oil
  
• 2 large onions, chopped
  
• 4 cloves garlic, minced
  
• 2 teaspoons oregano
  
• 1 teaspoon cinnamon
  
• 28 ounce can crushed tomatoes
  
• 1 cup green olive, chopped
  
• 2 pounds ground lamb
  
• 16 ounces Greek feta, crumbled
  
• chopped scallions (optional garnish)
  






Instructions



1. Boil lasagna sheets according to package instructions. Place in a single layer on a tray lined with foil and sprayed with vegetable spray to help keep the noodles from sticking.
   
2. Cut eggplant into 1/2" cubes, sprinkle generously with salt and place in colander. Allow to drain for 30 minutes to one hour.
   Tip: Salting the eggplant and letting it drain removes any bitterness.
   
3. Rinse eggplant thoroughly and press down on eggplant with paper towels to remove excess moisture.
   
4. Heat oil in medium skillet and add the eggplant. Season with a little black pepper. Allow eggplant to cook until it softens and starts to turn brown, about 20 minutes.
   
5. Add onion, garlic, oregano, cinnamon, tomato, and green olive to eggplant. Continue to cook while you brown the lamb.
   
6. In separate skillet, add the ground lamb, and season with salt and pepper. Cook the lamb over medium heat until browned, about 3 minutes. Stir the meat while browning to break up any large pieces.
   Tip: By browning the meat in a separate pan, we can get rid of the excess fat before we add it to the sauce.
   
7. Transfer the lamb to the eggplant mixture using a slotted spoon. Simmer uncovered for 15 minutes.
   
8. Preheat oven to 375 degrees.
   
9. Place a layer of meat sauce in the bottom of lasagna pan.
   
10. Make individual lasagna rolls by placing about 1/2 cup of the meat mixture down the center of a noodle, sprinkling a little feta on it, and then rolling it up. Place the individual rolls on top of the meat sauce in lasagna pan.
    
11. Spoon the leftover meat sauce over the lasagna rolls and top with the remaining feta.
    
12. Cover with aluminum foil and bake for 25 minutes.
    
13. Remove foil and place under broiler for a couple of minutes to slightly brown the feta.
    






Final Comments


Serves 8

Optional Garnish:
Chopped Scallion