Greek-Style Lamb and Eggplant Lasagne Recipe

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Greek-Style Lamb and Eggplant Lasagne
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Ingredients
16
Count
Nutrition
516
Calories
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Ingredients:

Directions:

  1. 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.
  2. Set broiler rack so that eggplant will be about 4 inches from heat and preheat broiler.
  3. Arrange eggplant in one layer in oiled shallow baking pans and brush with oil. Broil eggplant until golden, about 3 minutes on each side.
  4. 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.
  5. 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.
  6. Preheat oven to 375°F.
  7. 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.
  8. 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.
  9. Set broiler rack so that lasagne will be about 4 inches from heat and preheat broiler.
  10. Broil lasagna 1 to 2 minutes, or until golden. Let lasagne stand 5 minutes before serving.
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Nutrition Facts

Per ServingPer 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

Weightwatchers Points

  • 12.5
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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