Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Partially peel the eggplant so it looks striped, cut in 5mm rounds and brush each side with olive oil. | 2. Roast in oven for 15 mins on 400°C. | 3. While this is happening, grill (skin side up, until blackened) the red pepper. | 4. Peel and dice. | 5. Peel and cut potato into 5mm rounds and quickly par-boil so that the outer rim just begins to soften. | 6. Drain potato rounds and pour cold water over to stop them from cooking. | 7. With the remaining olive oil in a large skillet, fry the diced carrot, red pepper, and onion until translucent. | 8. Add the beef or lamb mince and fry. | 9. Add the herbs, stock cube, herbs, salt, black pepper, crushed garlic, diced tomatoes, nutmeg and cinnamon, turn the heat way down after the meat has browned. | 10. Now for the Bechamel Sauce: | 11. In a small saucepan, mix the flour and butter over a low heat until a thick paste forms. | 12. Making sure it doesn't burn, keep spreading the paste around for a couple mins until the flour cooks off. | 13. Slowly add hot milk little by little, still stirring. | 14. Add parmesan and ricotta, keep stirring. | 15. Let cool for a few minutes before stirring in beaten eggs. | 16. In a lasagne dish, place the potato rounds, then a layer of lasagne pasta. | 17. Next add a layer of eggplant rounds, then half the mince mixture, then the mozzarella. | 18. Add another layer of pasta, eggplant rounds, then the rest of the mince. | 19. Pour the Bechamel sauce over the top, then pop the whole thing in the oven on 400 C for 40 mins or until lightly browned along the edges. | 20. Allow to cool off (this sets the top layer of "custard") for 20 mins before cutting into squares and serving. | 21. I find tabasco sauce goes great with this amazing dish! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red pepper	1		roasted	1.25	0.2753	0.0584	0.0138
eggplant	1		par-roasted	-	-	-	-
potato	1		par-boiled	-	-	-	-
carrot	1/2		diced	26.24	6.1312	0.5952	0.1536
onion	1		diced	60.0	14.01	1.65	0.15
lamb	450		ground	545000.4	0.0	34455.456	44069.508
tomato	3		diced	120.6297	26.0694	5.8975	1.3403
garlic clove	2			-	-	-	-
lamb stock cube	1			-	-	-	-
breadcrumb	1/2	cup		-	-	-	-
herbes de provence	1	teaspoon		-	-	-	-
rock salt	1/2	teaspoon		-	-	-	-
black pepper	1	teaspoon	coarse	5.773	1.4708	0.239	0.075
olive oil	2	ounces		501.219	0.0	0.0	56.699
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
cinnamon	1	pinch		-	-	-	-
mozzarella cheese	1/2	cup		-	-	-	-
lasagna noodle	8	slices		-	-	-	-
plain flour	2 1/2	tablespoons		-	-	-	-
butter	1/4	cup		342.0	15.714	10.686	28.8
milk	2	cups		297.68	23.3264	15.372	15.9576
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
ricotta cheese	250			107880.0	1884.8	6981.2	8047.6
egg	2		beaten	143.0	0.72	12.56	9.51

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