Eggplant (Aubergine) and Lamb Lasagna Recipe

Name: Eggplant (Aubergine) and Lamb Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 pre cooked lasagna noodles; 2 large eggplants; 2 tablespoons olive oil; 2 garlic cloves; 2 onions; 14 ounces cooked lamb, cut into pieces; 1 teaspoon ground cumin; 1 cup chopped tomato; 12 bunch fresh cilantro, leaves removed; 2 ¼ cups bechamel sauce; salt; fresh ground black pepper

Servings: persons

8 pre cooked lasagna noodles
2 large eggplants
2 tablespoons olive oil
2 garlic cloves
2 onions
14 ounces cooked lamb, cut into pieces
1 teaspoon ground cumin
1 cup chopped tomato
12 bunch fresh cilantro, leaves removed
2 ¼ cups bechamel sauce
salt
fresh ground black pepper

1
(I also have the recipe for the bechamel sauce).
2
Preheat oven to 350F.
3
Wash the eggplants and cut in half lengthwise.
4
Coat generously with olive oil.
5
Place in a roasting pan and bake in the preheated oven for about 15 minute.
6
Peel the garlic and onion.
7
Place in the bowl of a food processor along with the pieces of cooked lamb and the cumin.
8
Process until finely chopped.
9
When eggplants are cooked, scoop out the flesh and crush with a fork.
10
In a pan combine th eggplant flesh, tomatoes, and 1 tablespoon of olive oil.
11
Add cilantro leaves.
12
Simmer until mixture thickens.
13
Season with salt and pepper to taste.
14
Lightly oil a baking dish.
15
Pour some of the bechamel sauce into the bottom of the dish, then build up alternate layers of lasagna noodles, lamb, and onion mixture, Bechamel Sauce, and the eggplant and tomato sauce.
16
Bake in the preheated oven for 30-35 minute.

1512

kcal

Calories

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 pre cooked lasagna noodles, 2 large eggplants, 2 tablespoons olive oil, 2 garlic cloves, and more.

Yes, Eggplant (Aubergine) and Lamb Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant (Aubergine) and Lamb Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions