Lasagna With Lamb & Eggplant (Aubergine) Recipe

Name: Lasagna With Lamb & Eggplant (Aubergine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs ground lamb; 2 Japanese eggplants or 1 small eggplant, skin removed, chopped and drained on paper towels for 1/2 hour; ¾ cup onion, chopped; ½ cup red pepper, chopped; 3 jalapenos, chopped (optional); 3 garlic cloves, chopped; 1 (680 ml) canof prepared spaghetti sauce; 1 cup water; 1 teaspoon dried thyme; 12 cooked a'la dente lasagna noodles; 4 tablespoons parmesan cheese, grated

Servings: persons

1 12 lbs ground lamb
2 Japanese eggplants or 1 small eggplant, skin removed, chopped and drained on paper towels for 1/2 hour
¾ cup onion, chopped
½ cup red pepper, chopped
3 jalapenos, chopped (optional)
3 garlic cloves, chopped
1 (680 ml) canof prepared spaghetti sauce
1 cup water
1 teaspoon dried thyme
12 cooked a'la dente lasagna noodles
4 tablespoons parmesan cheese, grated

1
Brown the ground lamb in a skillet, drain.
2
Add vegetables and herbs.
3
Stir in the spaghetti sauce& water.
4
Simmer 5 minutes.
5
In a 9x13 lightly greased oven proof dish spread a thin layer of sauce.
6
Top with 3 lasagne noodles.
7
APour over 1/4 of the sauce.
8
Top with 3 more noodles and add more sauce.
9
Add finale 3 noodles& pour in the remaining sauce.
10
Top with cheese.
11
Bake uncovered in 350 degrees F oven for 40 minutes.
12
Let stand 10 minutes before serving.

1404

kcal

Calories

Fat

257

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 11 ingredients. The key ingredients include: 1 12 lbs ground lamb, 2 Japanese eggplants or 1 small eggplant, skin removed, chopped and drained on paper towels for 1/2 hour, ¾ cup onion, chopped, ½ cup red pepper, chopped, and more.

Yes, Lasagna With Lamb & Eggplant (Aubergine) 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.

Lasagna With Lamb & Eggplant (Aubergine)

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