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Greek-Style Lamb and Eggplant Lasagne



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La Belle Cuisine


Greek-Style Lamb and Eggplant Lasagne

Gourmet Archives

2 pounds eggplant (about 2 medium)
Olive oil for brushing

For meat sauce:
2 large onions, chopped (about 2 cups)
3 garlic cloves, minced
2 tablespoons olive oil
1 1/2 pounds ground lamb (preferably
10 per cent fat)
A 28 to 32 ounce can whole tomatoes
with juice
2 tablespoons tomato paste
1 teaspoon cinnamon
1/8 teaspoon ground allspice

For white sauce:
1/2 stick unsalted butter
5 tablespoons all purpose flour
4 cups milk
1 large egg, lightly beaten

An 8-ounce package feta, crumbled
(about 1 1/2 cups)
Twelve 7 by 3 1/2-inch sheets dry
no-boil lasagne pasta

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 the
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:
In a heavy saucepan melt butter over moderately
low heat and whisk in flour until smooth. Cook the 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 the
egg, whisking vigorously, and simmer sauce, whisking, 1 minute. The
white sauce may be made 2 days ahead and chilled, its surface
covered with plastic wrap.
Preheat oven to 375 degrees F.
Pour 1 cup meat sauce into a flameproof 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 the 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 form heat and preheat broiler. Broil lasagne
1 to 2 minutes, or until golden. Let lasagne stand 5 minutes before serving. Serves 8 as a main course.

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