Lasagna With Lamb & Eggplant (Aubergine) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Great lasagna - the eggplant gives it a wonderful flavor. I use lots of garlic and jalapenos but that is up to you Ingredients:
1 1/2 lbs ground lamb |
2 japanese eggplants or 1 small eggplant, skin removed, chopped and drained on paper towels for 1/2 hour |
3/4 cup onion, chopped |
1/2 cup red pepper, chopped |
3 jalapenos, chopped (optional) |
3 garlic cloves, chopped |
1 (680 ml) can of prepared spaghetti sauce |
1 cup water |
1 teaspoon dried thyme |
12 cooked a'la dente lasagna noodles |
4 tablespoons parmesan cheese, grated |
Directions:
1. Brown the ground lamb in a skillet, drain.
2. Add vegetables and herbs.
3. Stir in the spaghetti sauce& water.
4. Simmer 5 minutes.
5. In a 9x13 lightly greased oven proof dish spread a thin layer of sauce.
6. Top with 3 lasagne noodles.
7. APour over 1/4 of the sauce.
8. Top with 3 more noodles and add more sauce.
9. Add finale 3 noodles& pour in the remaining sauce.
10. Top with cheese.
11. Bake uncovered in 350 degrees F oven for 40 minutes.
12. Let stand 10 minutes before serving.
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