-
1
Bolognese Sauce: in shallow dutch oven, saute lamb over medium high heat, breaking up with spoon, until no longer pink, about 10 minutes. Drain fat from pan. Add onions, garlic, oregano, cinnamon, salt pepper and allspice to pan; fry over medium heat until onion is softened, about 5 minutes.
-
2
Add tomatoes, mashing to break into small pieces Add wine and tomato paste; bring to boil. Reduce heat and simmer until space does not fill in after spoon is drawn across bottom of pan, about 30 minutes.
-
3
Meanwhile, peel potatoes and eggplant; cut into 1/2 inch slices. Arrange in single layer on parchment paper-lined rimmed baking sheets. Brush both sides with oil; sprinkle with salt and pepper. Roast in 450 oven, turning once, until tender a golden brown, about 30 minutes.
-
4
Bechamel Sauce: Meanwhile, in saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 1 minute. Gradually whisk in milk; cook, whisking often, until boiling and thickened enough to coat back of spoon, about 12 minutes. Add salt, pepper and nutmeg.
-
5
Spread 1 cup of the Bolognese Sauce in 13 x 9 inch baking dish. Layer with half of the potatoes, 2 cups of the Bolognese Sauce, all of the eggplant, 2 cups of the Bolognese Sauce, remaining potatoes and remaining Bologneses Sauce. Spread Bechamel Sauce over top
-
6
(Make ahead: let cool for 30 minutes. Refrigerate, uncovered, until cold; cover and refrigerate for up to 24 hours. Add 40 minutes to baking time)
-
7
Sprinkle with cheese. Bake in 350 oven until browned and bubbly, about 1 hour. Let stand 10 minutes; cut into squares.
