Greek-Style Lamb and Eggplant Lasagne Recipe

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Ingredients

Count

Nutrition

516

Calories

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Ingredients:

Serving

2 lb eggplant (about 2 medium)
olive oil for brushing
2 large onions, chopped (about 2 cups)
3 garlic cloves, minced
2 tbsp olive oil
1 1/2 lb ground lamb ( preferably 10% fat)
a 28- to 32-oz c n whole tom toes with juice
2 tbsp tomato paste
1 tsp cinnamon
1/8 tsp ground allspice
1/2 stick (1/4 cup) unsalted butter
5 tbsp all-purpose flour
4 cups milk
1 large egg, lightly beaten
an 8-oz package feta, crumbled (about 1 1/2 cups)
twelve 7- by 3 1/2-inch sheets dry no-boil lasagne pasta

Directions:

Cut eggplant lengthwise into 1/3-inch-thick slices and sprinkle slices on both sides with salt. Arrange eggplant in a large colander and weight it with a heavy bowl. Drain eggplant 1 hour. Remove bowl and pat eggplant dry.
Set broiler rack so that eggplant will be about 4 inches from heat and preheat broiler.
Arrange eggplant in one layer in oiled shallow baking pans and brush with oil. Broil eggplant until golden, about 3 minutes on each side.
Make meat sauce: In a large heavy non-stick skillet cook onions and garlic in oil over moderate heat, stirring, until softened. Add lamb and cook, stirring to break up, until it is no longer pink, about 3 minutes. Stir in remaining meat sauce ingredients and salt and pepper to taste and simmer, uncovered, 30 minutes. Meat sauce may be made 3 days ahead, cooled completely, and chilled, covered.
Make white sauce while meat sauce is cooking: In a heavy saucepan melt butter over moderately low heat and whisk in flour until smooth. Cook roux, whisking, 3 minutes. Whisk in milk in a stream and salt and pepper to taste and simmer, whisking occasionally, 5 minutes, or until thick. Whisk in egg, whisking vigorously, and simmer sauce, whisking, 1 minute. White sauce may be made 2 days ahead and chilled, its surface covered with plastic wrap.
Preheat oven to 375°F.
Pour 1 cup meat sauce into a flame-proof baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Spread about 1 1/2 cups meat sauce over pasta and arrange 1 layer broiled eggplant on top. Gently spread about 1/2 cup white sauce over eggplant and sprinkle with about 1/3 cup feta. Make 2 more layers in same manner, beginning and ending with pasta. Spread remaining white sauce evenly over top pasta layer, making sure pasta is completely covered, and sprinkle with remaining feta.
Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling.
Set broiler rack so that lasagne will be about 4 inches from heat and preheat broiler.
Broil lasagna 1 to 2 minutes, or until golden. Let lasagne stand 5 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	516.09 Kcal (2161 kJ)
Calories from fat	317.16 Kcal
		% Daily Value*
Total Fat	35.24g	54%
Cholesterol	118.28mg	39%
Sodium	134.4mg	6%
Potassium	937.47mg	20%
Total Carbs	27.17g	9%
Sugars	16.06g	64%
Dietary Fiber	6.93g	28%
Protein	22.46g	45%
Vitamin C	102.5mg	171%
Vitamin A	0.1mg	5%
Iron	4.3mg	24%
Calcium	203.3mg	20%

Amount Per 100 g
Calories	101.97 Kcal (427 kJ)
Calories from fat	62.67 Kcal
		% Daily Value*
Total Fat	6.96g	54%
Cholesterol	23.37mg	39%
Sodium	26.56mg	6%
Potassium	185.23mg	20%
Total Carbs	5.37g	9%
Sugars	3.17g	64%
Dietary Fiber	1.37g	28%
Protein	4.44g	45%
Vitamin C	20.3mg	171%
Iron	0.9mg	24%
Calcium	40.2mg	20%

* 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

< 200 kcals

Weightwatchers Points

12.5

Points
14

PointsPlus

Good Points

saturated fat free,
very low sodium

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