Lamb And Eggplant Lasagne Recipe

Name: Lamb And Eggplant Lasagne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs eggplant, thinly sliced; 1 tbsp vegetable or olive oil; 1 None onion, finely chopped; 1 lb lean ground lamb; 3 cloves garlic, crushed; 1 tsp ground allspice; 1 tsp ground cinnamon; 2 cans (14 oz each) diced tomatoes; 10 sheets lasagne noodles; 1/4 cup grated mozzarella cheese

Servings: persons

2 1/2 lbs eggplant, thinly sliced
1 tbsp vegetable or olive oil
1 None onion, finely chopped
1 lb lean ground lamb
3 cloves garlic, crushed
1 tsp ground allspice
1 tsp ground cinnamon
2 cans (14 oz each) diced tomatoes
10 sheets lasagne noodles
1/4 cup grated mozzarella cheese

1
Preheat the oven to 400u00b0F. Grease a 12 x 8 inch baking dish.
2
Preheat the broiler. Spray eggplant slices on both sides with no stick cooking spray. Broil for 2 to 3 mins per side or until golden and tender.
3
Meanwhile, heat oil in a large skillet on high heat. Add onion; cook and stir for 3 mins or until soft. Add ground lamb; cook, stirring to break up lumps, for 5 mins or until browned. Add garlic and spices; cook and stir for 30 seconds or until fragrant. Stir in tomatoes. Bring to a boil. Reduce heat to medium and simmer for 5 mins or until sauce reduces slightly. Season.
4
Spoon 1 cup of the lamb mixture into prepared dish, spreading to cover bottom. Top with 2 lasagne noodles, then 1 cup of the lamb mixture and 1/4 of the eggplant slices.
5
Repeat layers of lasagne, lamb mixture and eggplant slices 3 more times. Top with remaining 2 lasagne noodles, then spread with remaining lamb mixture. Sprinkle with cheese.
6
Bake for 25 to 30 mins or until golden, bubbling and pasta is tender when tested at center with a skewer. Let stand for 10 mins before serving.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 1/2 lbs eggplant, thinly sliced, 1 tbsp vegetable or olive oil, 1 None onion, finely chopped, 1 lb lean ground lamb, and more.

Yes, Lamb And Eggplant Lasagne 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.

Lamb And Eggplant Lasagne

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