Deconstructed Lamb Lasagna Recipe

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Ingredients:

Serving

2 tbsp extra virgin olive oil
1/2 cup onion, diced
1 tbsp garlic, minced
1 tbsp fresh basil, coarsely chopped
1 (28 oz) can whole tomatoes , crushed by hand and not drained ( preferably san marzano)
1/4 tsp kosher salt
1/4 tsp fresh ground black pepper
1 (8 oz) eggplants , cut lengthwise into 1/2 inch slices
2 tbsp extra virgin olive oil, divided
1 1/4 tsp kosher salt, divided
1/4 tsp fresh ground black pepper
1/3 cup onion, diced
1 tsp garlic, minced
3/4 tsp fresh oregano, chopped
3/4 tsp fresh thyme, chopped
3/4 tsp fresh italian parsley, chopped
1 pinch crushed red pepper flakes
1/3 cup roasted red pepper, cut into 1/4- to 1/2-inch dice
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil
1/2 lb ground lamb
1/2 cup dry red wine
1/2 cup veal demi-glace
2 tsp fresh mint, chopped
kosher salt & freshly ground black pepper
2 plum tomatoes
1/2 cup extra virgin olive oil, divided
kosher salt & freshly ground black pepper
10 oz mafalda pasta, broken into 2- to 3-inch-long pieces
4 tsp shallots, minced (from about 1 shallot)
1 cup grana padano, grated
2 tsp sherry wine vinegar
1/4 cup fresh goat cheese, crumbled
4 tsp fresh parsley, chopped

Directions:

First make the basic tomato sauce: Heat oil, over medium high heat, about 2 minutes; stir in onions and garlic, cook, stirring frequently, until onions soften and are translucent, 5 minutes.
Stir in the basil, tomatoes, season with salt and pepper, continue cooking, stirring frequently, until tomatoes break down and sauce coats the back of a spoon, about 20 minutes; remove from heat (makes 2 cups sauce).
Make the eggplant caponata: Brush eggplant slices with half the olive oil, then season with salt and pepper; grill on both sides, until marked, then cool completely.
Dice into 1/2 inch pieces.
Heat remaining tablepoon of oil in a skillet, over medium high eat, and stir in onions and garlic, stir frequently, until onions are translucent, 5 minutes; stir in herbs and 1/2 cup of the basic tomato sauce, bring to a boil.
Fold in diced eggplant and crushed red pepper flakes, roasted red pepper, red wine vinegar, and 1 teaspoon salt; remove from heat, taste and adjust seasonings as desired.
Now, to create the lamb meat sauce: Heat oil in a 2 quart saucepan, over medium high heat, stir in lamb and cook, stirring frequently, until meat is browned, about 5 to 8 minutes; add wine and scrape bottom of saucepan.
Continue cooking until wine is reduced by half; stir in demi-glace and cook until the total liquid is reduced by 1/3.
Stir in remaining 1 1/2 cups of the basic tomato sauce, fresh mint, and simmer for about 20 minutes; remove from heat and season with salt and pepper (you should now have 2 cups of sauce).
Now we will roast the tomatoes: Preheat oven to 375 degrees F; slice tomatoes, lengthwise, into 1/4 inch thick slices and place on a parchment lined baking sheet.
Sprinkle with 2 teaspoons oil, and season with a pinch of salt and pepper; roast the tomatoes until lightly caramelized on the top, 10 to 15 minutes.
Meanwhile, cook the pasta in salted water about 8 to 10 minutes (or according to package directions) and drain; toss with 2 tablespoons of oil and spread on a baking sheet to cool slightly.
At this point, you can pack everything up and refrigerate for assembly up to 2 days later!
Heat the remaining 1/4 cup oil in a medium pot, over medium low heat, add shallots and cook, stirring frequently, until lightly browned, about 1 minute; stir in cooked pasta, 1 1/2 cups of the lamb meat sauce.
Gently stir in the eggplant caponata, then the cheese, vinegar, and season to taste with salt and pepper; remove from heat.
To serve: Spoon pasta into large serving bowls, top with remaining lamb meat sauce, sprinkle with goat cheese and chopped parsley; arrange roasted tomato slices on each bowl as a garnish.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	588.76 Kcal (2465 kJ)
Calories from fat	379.51 Kcal
		% Daily Value*
Total Fat	42.17g	65%
Cholesterol	28.45mg	9%
Sodium	493.24mg	21%
Potassium	199.24mg	4%
Total Carbs	31.27g	10%
Sugars	3.9g	16%
Dietary Fiber	2.82g	11%
Protein	19.02g	38%
Vitamin C	15.6mg	26%
Vitamin A	0.1mg	2%
Iron	12mg	66%
Calcium	2059.9mg	206%

Amount Per 100 g
Calories	272.53 Kcal (1141 kJ)
Calories from fat	175.67 Kcal
		% Daily Value*
Total Fat	19.52g	65%
Cholesterol	13.17mg	9%
Sodium	228.32mg	21%
Potassium	92.23mg	4%
Total Carbs	14.47g	10%
Sugars	1.8g	16%
Dietary Fiber	1.3g	11%
Protein	8.8g	38%
Vitamin C	7.2mg	26%
Iron	5.5mg	66%
Calcium	953.5mg	206%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

14.7

Points
16

PointsPlus

Good Points

saturated fat free,
low cholesterol

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