Description
A delicious and hearty Greek-inspired lasagna made with layers of eggplant, lamb, and rich flavors.
Ingredients
Scale
- 2 large eggplants, sliced
- 1 lb ground lamb
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants and sprinkle with salt. Let them sit for 30 minutes to draw out moisture.
- In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add ground lamb to the skillet, cook until browned. Stir in crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes.
- Rinse the eggplant slices and pat dry. Grill or bake them until tender.
- In a baking dish, layer eggplant, lamb mixture, ricotta, and mozzarella. Repeat layers, finishing with mozzarella and Parmesan on top.
- Bake in the preheated oven for 30-35 minutes until cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- For a vegetarian option, substitute lamb with lentils or mushrooms.
- Make sure to salt the eggplant to reduce bitterness.
- This dish can be made ahead and stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg