Description
A delectable twist on traditional lasagna, featuring roasted eggplant layered with ground lamb and creamy cheeses for a Mediterranean feast.
Ingredients
Scale
- 2 large eggplants, sliced
- 1 pound ground lamb
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) crushed tomatoes
- 1 cup ricotta cheese
- 1 cup feta cheese, crumbled
- 1 cup mozzarella cheese, shredded
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant.
- Add the ground lamb, dried oregano, salt, and black pepper to the skillet. Cook until the lamb is nicely browned. Stir in the crushed tomatoes and let it simmer for 10 minutes.
- While the sauce simmers, grill or roast the eggplant slices until they’re soft and slightly caramelized.
- In a baking dish, layer half of the grilled eggplant, half of the lamb sauce, half of the ricotta cheese, and half of the crumbled feta. Repeat this layering process, ending with a final layer of eggplant on top.
- Sprinkle the shredded mozzarella cheese generously on top and bake for 30-40 minutes until bubbly and golden.
- Let the lasagna cool for a few minutes and garnish with fresh basil leaves before serving.
Notes
For a vegetarian version, swap the ground lamb for lentils or mushrooms. Consider adding chopped spinach or kale to the sauce for extra greens.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg