Indulge in the rich and comforting flavors of Greece with our Greek Style Lamb and Eggplant Lasagne! This mouthwatering dish combines tender layers of roasted eggplant, savory ground lamb, and creamy ricotta, all topped with a golden, bubbling mozzarella layer that will have your taste buds dancing. Perfect for family gatherings or a cozy dinner, this lasagne is not just a meal—it's an experience that transports you straight to the Mediterranean. Ready to impress your guests and elevate your dinner game? Read on to discover how to create this culinary masterpiece that will leave everyone craving more!
Prep Time: 30 mins
Cook Time: 1 hrs 30 mins
Total Time: 2 hrs
Cuisine: Greek
Serves: 6 servings
Ingredients
- 2 eggplants, sliced
- 500g ground lamb
- 1 onion, chopped
- 2 cloves garlic, minced
- 400g canned tomatoes
- 300g ricotta cheese
- 200g mozzarella cheese, shredded
- 3 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 1 teaspoon cinnamon
- 1 teaspoon oregano
Instructions
- Preheat the oven to 375°F (190°C). Prepare a large baking dish by lightly greasing it with olive oil.
- Slice the eggplants into thin rounds, approximately 1/4 inch thick. Brush each slice with olive oil and sprinkle with salt. Arrange on a baking sheet and roast in the preheated oven for 20 minutes until softened and lightly golden, turning once halfway through.
- In a large skillet, heat the remaining olive oil over medium-high heat. Add chopped onions and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- Add ground lamb to the skillet, breaking it up with a wooden spoon. Cook until the meat is browned and no longer pink, approximately 8-10 minutes.
- Stir in canned tomatoes, cinnamon, oregano, salt, and pepper. Simmer the sauce for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
- In a separate bowl, mix ricotta cheese with a pinch of salt and pepper to enhance its flavor.
- Begin layering the lasagne: Start with a thin layer of meat sauce on the bottom of the baking dish. Add a layer of roasted eggplant slices, followed by a layer of ricotta cheese, and then meat sauce.
- Repeat the layering process, ensuring each layer is evenly distributed. The top layer should be meat sauce, generously sprinkled with shredded mozzarella cheese.
- Cover the baking dish with aluminum foil and bake for 45 minutes. Then remove the foil and bake for an additional 15-20 minutes until the cheese is golden and bubbly.
- Remove from the oven and let the lasagne rest for 15 minutes before serving. This allows the layers to set and makes cutting and serving easier.
- Serve hot, garnished with fresh oregano or parsley if desired. Pair with a crisp Greek salad or crusty bread.
Tips
- Choose the Right Eggplants: Look for firm, shiny eggplants with smooth skin. Smaller varieties tend to be less bitter and have fewer seeds, making them ideal for this recipe.
- Salt the Eggplants: After slicing the eggplants, sprinkle them with salt and let them sit for about 30 minutes. This draws out excess moisture and bitterness, resulting in a more flavorful dish.
- Layering Techniques: Ensure each layer is evenly distributed for balanced flavor in every bite. Don't rush this step; take your time to create beautiful, even layers.
- Rest Before Serving: Allow the lasagne to rest for at least 15 minutes after baking. This helps the layers set, making it easier to cut and serve without losing shape.
- Experiment with Herbs: While the recipe calls for oregano, feel free to add fresh basil or thyme for an extra burst of flavor. Fresh herbs can elevate the dish even more!
- Serve with Sides: Pair your lasagne with a refreshing Greek salad or some crusty bread to soak up all that delicious sauce. A glass of red wine can also complement the flavors beautifully.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 15g
Protein: 35g
Fat: 30g
Saturated Fat: 15g
Cholesterol: 110mg
