Lasagna with Lamb Eggplant Aubergine
Dive into comfort with this Mediterranean-inspired Lasagna with Lamb, Eggplant, and Aubergine, a hearty dish that elevates the classic lasagna to gourmet status. Featuring tender roasted eggplant slices layered with savory spiced ground lamb, rich tomato sauce, and creamy béchamel, this recipe strikes the perfect balance of flavor and texture. A hint of ground cinnamon adds a touch of warmth, while the trio of ricotta, mozzarella, and Parmesan ensures a decadently cheesy finish. Perfectly suited for family dinners or special gatherings, this oven-baked masterpiece is not only a feast for the taste buds but also a delightful way to explore Mediterranean flavors in the comfort of your own kitchen.
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Recipe Information
Ingredients
- 500 g Ground lamb
- 2 Eggplant (aubergine), medium-sized
- 250 g Lasagna sheets
- 1 Onion, finely chopped
- 3 Garlic cloves, minced
- 800 g Crushed tomatoes (canned)
- 2 tbsp Tomato paste
- 3 tbsp Olive oil
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.5 tsp Ground cinnamon
- 250 g Ricotta cheese
- 300 g Mozzarella cheese, shredded
- 100 g Parmesan cheese, grated
- 300 ml Milk
- 2 tbsp Flour
- 2 tbsp Butter
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Preheat the oven to 200°C (400°F).
Slice the eggplants lengthwise into 1 cm thick slices. Lay them on a baking tray, drizzle with 1 tablespoon of olive oil, and sprinkle with salt. Roast in the oven for 20 minutes, flipping halfway through, until tender and slightly golden. Remove and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until softened, about 4 minutes. Add the minced garlic and cook for an additional minute.
Add the ground lamb to the skillet and cook until browned, breaking it up with a spoon, about 8 minutes.
Stir in the tomato paste, crushed tomatoes, oregano, basil, cinnamon, salt, and black pepper. Simmer on low heat for 15 minutes, stirring occasionally. Adjust seasoning as needed and set aside.
Meanwhile, prepare the béchamel sauce. Melt butter in a small saucepan over medium heat. Add the flour and whisk constantly for 1–2 minutes to form a roux. Gradually add the milk, whisking continuously to avoid lumps, and cook until the sauce thickens. Season with a pinch of salt and remove from heat.
Grease a baking dish (approx. 9x13 inches) with olive oil or butter. Begin layering the lasagna. Start with a thin layer of lamb sauce on the bottom, followed by lasagna sheets. Then add a layer of roasted eggplant, a portion of the ricotta cheese, a sprinkle of mozzarella, and more lamb sauce.
Repeat the layers until all ingredients are used, finishing with a layer of lasagna sheets on top. Pour the béchamel sauce over the top and spread evenly. Sprinkle with a mixture of shredded mozzarella and grated Parmesan cheese.
Cover the dish with aluminum foil and bake in the oven for 30 minutes. Then remove the foil and bake for an additional 10 minutes, or until the top is golden and bubbling.
Remove the lasagna from the oven and let it rest for 10–15 minutes before slicing and serving.
Nutrition Facts
Calories |
866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1546 mg | 67% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 11.4 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 754 mg | 58% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 920 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
