Description
This Greek Eggplant Lasagna with Lamb is a delightful fusion of flavors, featuring tender layers of roasted eggplant, rich ground lamb, and a creamy béchamel sauce. Each bite offers a harmonious blend of savory spices and fresh herbs, creating a comforting yet sophisticated dish that tantalizes the taste buds.
Ingredients
Scale
- For the Eggplant:
2 large eggplants, sliced into 1/4-inch rounds
Salt, for sweating the eggplant - For the Lamb Filling:
1 lb ground lamb
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (14 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp ground cinnamon
Salt and pepper, to taste - For the Béchamel Sauce:
4 tbsp unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1/2 cup grated Parmesan cheese
1/4 tsp nutmeg
Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Sprinkle salt on the eggplant slices and let them sit for 30 minutes to draw out moisture.
- Rinse the eggplant slices and pat them dry with paper towels.
- Arrange the eggplant on a baking sheet and roast for 20 minutes until tender and slightly golden.
- In a skillet, heat olive oil over medium heat and sauté the onion until translucent, about 5 minutes.
- Add garlic and ground lamb, cooking until the lamb is browned, about 7-10 minutes.
- Stir in crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Simmer for 15 minutes.
- In a saucepan, melt butter over medium heat, whisk in flour, and cook for 2 minutes. Gradually add milk, whisking until thickened, about 5 minutes.
- Remove from heat, stir in Parmesan, nutmeg, salt, and pepper.
- In a baking dish, layer eggplant, lamb filling, and béchamel sauce, repeating until all ingredients are used, finishing with béchamel on top.
- Bake for 30-35 minutes until bubbly and golden brown. Let it rest for 10 minutes before serving.
Notes
- This dish can be made ahead and stored in the refrigerator for up to 2 days before baking.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- For a lighter version, substitute ground turkey for lamb.
- Prep Time: 60 minutes
- Cook Time: 50 minutes
- Category: main dish
- Method: baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice (1/6 of the lasagna)
- Calories: 450
- Sugar: 6 grams
- Sodium: 800 milligrams
- Fat: 25 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 12 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 5 grams
- Protein: 25 grams
- Cholesterol: 80 milligrams
Keywords: Greek Eggplant Lasagna, Lamb, Mediterranean, Comfort Food, Béchamel Sauce, Roasted Eggplant, Layered Dish, Savory, Hearty, Dinner Recipe, Gluten-Free, Healthy, Homemade, Traditional Greek, Family Meal