Lamb Feta and Eggplant Aubergine Lasagna
Dive into the rich, Mediterranean-inspired flavors of this Lamb Feta and Eggplant (Aubergine) Lasagna, a delightful twist on the classic comfort food favorite. Layers of tender roasted eggplant, savory spiced ground lamb, and tangy crumbled feta cheese are perfectly complemented by creamy béchamel and gooey mozzarella for an irresistibly hearty dish. Instead of traditional pasta-heavy layers, the roasted eggplants add a smoky, velvety texture while keeping each bite flavorful and satisfying. Infused with aromatic herbs like oregano and thyme, and finished with a golden crust, this lasagna is both rustic and indulgent. Perfect for family dinners or entertaining, this unique lasagna is sure to impress while highlighting the best of Mediterranean cuisine. With its easy-to-follow steps and show-stopping presentation, this recipe is a must-try for lovers of lamb, eggplant, or creative lasagna variations!
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Ingredients
- 3 large Eggplants (aubergines)
- 4 tablespoons Extra virgin olive oil
- 2 teaspoons Salt
- 1.5 teaspoons Ground black pepper
- 500 grams Ground lamb
- 1 large Onion
- 3 cloves Garlic cloves
- 400 grams Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 2 tablespoons Fresh parsley
- 9 sheets Lasagna sheets
- 200 grams Feta cheese
- 200 grams Mozzarella cheese
- 500 milliliters Milk
- 50 grams Butter
- 50 grams All-purpose flour
- 0.25 teaspoons Ground nutmeg
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Slice the eggplants into 1/2-inch rounds, lay them on a baking sheet, brush with 2 tablespoons of olive oil, and season with 1 teaspoon of salt and 1 teaspoon of pepper.
Step 3
Roast the eggplants in the oven for 25 minutes until softened and slightly golden, then set aside.
Step 4
Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add finely chopped onion and minced garlic, and sauté for 2-3 minutes until fragrant.
Step 5
Add ground lamb to the skillet, breaking it up with a spoon, and cook for 8-10 minutes until it’s browned and cooked through.
Step 6
Stir in crushed tomatoes, tomato paste, oregano, thyme, 1 teaspoon of salt, and 0.5 teaspoon of pepper. Simmer for 10 minutes until the sauce thickens slightly. Stir in chopped parsley and set aside.
Step 7
To make the béchamel sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until golden.
Step 8
Gradually whisk in the milk, ensuring no lumps form. Continue whisking until the sauce thickens, approximately 5-7 minutes. Season with 0.25 teaspoon ground nutmeg and a pinch of salt.
Step 9
Reduce the oven temperature to 180°C (350°F).
Step 10
Assemble the lasagna in a 9x13-inch baking dish. Begin with a layer of roasted eggplants, followed by a layer of lamb sauce, a sprinkle of crumbled feta, and a layer of lasagna sheets. Repeat this process twice, ending with a layer of béchamel sauce on top.
Step 11
Sprinkle shredded mozzarella cheese evenly over the top.
Step 12
Bake the lasagna in the oven for 30-35 minutes until bubbling and golden on top.
Step 13
Allow the lasagna to rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
| Serving size | (3967.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5267.1 |
| Total Fat 297.9g | 0% |
| Saturated Fat 128.9g | 0% |
| Polyunsaturated Fat 11.2g | |
| Cholesterol 951.9mg | 0% |
| Sodium 10921.9mg | 0% |
| Total Carbohydrate 388.7g | 0% |
| Dietary Fiber 64.4g | 0% |
| Total Sugars 113.0g | |
| Protein 274.3g | 0% |
| Vitamin D 318.9IU | 0% |
| Calcium 3506.4mg | 0% |
| Iron 26.0mg | 0% |
| Potassium 8340.5mg | 0% |
Source of Calories