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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grease a 13 x 9-inch baking dish. | 2. Sprinkle both sides of the eggplant slices with salt and pepper, then place the slices in a large colander, then weight it down with a heavy bowl, let drain about 1 hour. | 3. Remove from the colander and pat slices dry. | 4. Heat the oven to broiler heat and place rack 4 inches from heat. | 5. Arrange the eggplant slices in one layer on a baking sheet and brush with oil. | 6. Broil eggplant slices until golden (about 3 minutes). | 7. To make the lamb meat sauce (this can be made up to 2 days ahead) In a large skillet or a heavy bottomed pot heat olive oil, then add in onions, garlic, oregano and chili flakes; sauté for about 3-4 minutes or until softened. | 8. Add in lamb and cook stirring until the lamb is no longer pink (about 5-6 minutes). | 9. Add in tomatoes with juice, tomato sauce, paste, cinnamon, allspice, seasoning salt and pepper; simmer uncovered for about 1-1/4 hours, breaking up the tomatoes with a wooden spoon and stirring occasionally. | 10. To make the white sauce; in a heavy saucepan melt butter over medium-low heat, then whisk in flour until smooth; cook whisking for 3 minutes. | 11. Slowly add/whisk in half and half cream and cayenne (if using) whisking continuously until thick (about 4-5 minutes). | 12. Add in egg, whisking vigorously and simmer whisking for 1 minute. | 13. Add in Parmesan cheese and season with salt and pepper (this sauce can be made, cooled to room temperate covered with plastic wrap and refrigerated up to 2 days ahead). | 14. Set oven to 375°F. | 15. Pour about 1 cup of the lamb sauce into the bottom of the 13 x 9-inch dish (the sauce will not cover bottom completely). | 16. Cover the sauce with 3 cooked lasagna noodles, make certain they DO NOT touch each other. | 17. Spread about 1-1/2 cups meat sauce over the lasagna sheets. | 18. Top with 1-2 broiled eggplant slices over the noodles. | 19. Gently spread about 1/2 cup white sauce over the eggplant, then sprinkle with about 1/3 cup finely crumbled feta cheese. | 20. Make 2 more layers in the same manner, beginning and ending with the lasagna sheets. | 21. Spread the remaining white sauce evenly over the top pasta layer, making certain that the pasta is completely covered. | 22. Top/sprinkle with remaining feta cheese. | 23. Cover the dish tightly with foil, tenting slightly to prevent foil from touching the top layer. | 24. Bake (second-lowest oven rack) for about 30 minutes. | 25. Remove foil and bake for about 10-15 minutes more, or until the top is bubbling. | 26. Remove and set oven to broiler heat. | 27. Delicious! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	2		sliced	-	-	-	-
lasagna noodle	12		cooked drained	-	-	-	-
feta cheese	2	cups	crumbled	792.0	12.27	42.63	63.84
onion	2			120.0	28.02	3.3	0.3
garlic	3	tablespoons	minced	37.995	8.4303	1.6218	0.1275
oregano	2	teaspoons	dried	5.3	1.3784	0.18	0.0856
chili pepper flake	2	teaspoons		-	-	-	-
olive oil	3 -5	tablespoons		0.0	0.0	0.0	0.0
lamb	1 1/2		ground	1816.668	0.0	114.8515	146.8984
tomato	1	can		40.2099	8.6898	1.9658	0.4468
tomato sauce	1	cup		-	-	-	-
tomato paste	3	tablespoons		39.36	9.0768	2.0736	0.2256
cinnamon	1	teaspoon		-	-	-	-
allspice	1	pinch		0.3123	0.0856	0.0072	0.0103
seasoning salt				-	-	-	-
pepper				-	-	-	-
butter	1/3	cup		456.0	20.951999999999998	14.248	38.4
flour	5	tablespoons		180.7125	39.5642	2.9378	0.7011
half cream	4	cups		547.52	83.52	24.128	12.992
egg	1		beaten	71.5	0.36	6.28	4.755
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.