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1
Grease a 13 x 9-inch baking dish.
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2
Sprinkle both sides of the eggplant slices with salt and pepper, then place the slices in a large colander, then weight it down with a heavy bowl, let drain about 1 hour.
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3
Remove from the colander and pat slices dry.
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4
Heat the oven to broiler heat and place rack 4 inches from heat.
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5
Arrange the eggplant slices in one layer on a baking sheet and brush with oil.
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6
Broil eggplant slices until golden (about 3 minutes).
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7
To make the lamb meat sauce (this can be made up to 2 days ahead) In a large skillet or a heavy bottomed pot heat olive oil, then add in onions, garlic, oregano and chili flakes; saute for about 3-4 minutes or until softened.
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8
Add in lamb and cook stirring until the lamb is no longer pink (about 5-6 minutes).
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9
Add in tomatoes with juice, tomato sauce, paste, cinnamon, allspice, seasoning salt and pepper; simmer uncovered for about 1-1/4 hours, breaking up the tomatoes with a wooden spoon and stirring occasionally.
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10
To make the white sauce; in a heavy saucepan melt butter over medium-low heat, then whisk in flour until smooth; cook whisking for 3 minutes.
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11
Slowly add/whisk in half and half cream and cayenne (if using) whisking continuously until thick (about 4-5 minutes).
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12
Add in egg, whisking vigorously and simmer whisking for 1 minute.
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13
Add in Parmesan cheese and season with salt and pepper (this sauce can be made, cooled to room temperate covered with plastic wrap and refrigerated up to 2 days ahead).
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14
Set oven to 375u00b0F.
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15
Pour about 1 cup of the lamb sauce into the bottom of the 13 x 9-inch dish (the sauce will not cover bottom completely).
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16
Cover the sauce with 3 cooked lasagna noodles, make certain they DO NOT touch each other.
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17
Spread about 1-1/2 cups meat sauce over the lasagna sheets.
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18
Top with 1-2 broiled eggplant slices over the noodles.
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19
Gently spread about 1/2 cup white sauce over the eggplant, then sprinkle with about 1/3 cup finely crumbled feta cheese.
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20
Make 2 more layers in the same manner, beginning and ending with the lasagna sheets.
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21
Spread the remaining white sauce evenly over the top pasta layer, making certain that the pasta is completely covered.
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22
Top/sprinkle with remaining feta cheese.
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23
Cover the dish tightly with foil, tenting slightly to prevent foil from touching the top layer.
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24
Bake (second-lowest oven rack) for about 30 minutes.
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25
Remove foil and bake for about 10-15 minutes more, or until the top is bubbling.
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26
Remove and set oven to broiler heat.
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27
Delicious!
