Introduction to Greek Eggplant Lasagna Lamb
Life can feel like a whirlwind, can’t it? Between juggling jobs, family commitments, and the endless list of chores, who has time for lengthy meal prep? That’s why I’m excited to share this Greek Eggplant Lasagna Lamb recipe! With layers of roasted eggplant, savory lamb, and creamy béchamel sauce, this dish brings comfort and flavor to your table. It’s perfect for busy moms and professionals looking for a satisfying meal, without sacrificing time in the kitchen. Trust me, your family will thank you for this delicious twist on a classic lasagna!
Why You’ll Love This Greek Eggplant Lasagna Lamb
This Greek Eggplant Lasagna Lamb is a game changer for your dinner routine! It’s easy to put together, allowing you to spend less time in the kitchen and more time with loved ones. Plus, the harmonizing flavors of tender lamb and roasted eggplant create a symphony for your taste buds. It’s hearty yet wholesome, making it a dish everyone will crave again and again. You won’t want to miss it!
Ingredients for Greek Eggplant Lasagna Lamb
Eggplant Layer
2 large globe eggplants
Kosher salt, for sweating eggplant
Extra virgin olive oil, for brushing and roasting
1/4 cup (about 30 grams) breadcrumbs
Meat Sauce
1 large yellow onion, finely chopped
450 grams ground lamb or beef
1 tablespoon dried oregano
1 teaspoon ground cinnamon
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon paprika
120 millilitres dry red wine
400 grams canned diced tomatoes
1 teaspoon sugar
120 millilitres beef broth, hot
Bechamel Sauce
90 millilitres extra virgin olive oil, plus more as needed
80 grams all-purpose flour
1/2 teaspoon salt, plus additional to taste
Black pepper, freshly ground, to taste
950 millilitres 2% milk, warmed
1/4 teaspoon ground nutmeg
2 large eggs
How to Make Greek Eggplant Lasagna Lamb
Prepare the Eggplant
Let’s kick off with the star of the show: the eggplant. First, trim the ends and slice those large globe eggplants into 0.6 cm slabs. Discard the outermost skin slices to keep things tender.
Next, arrange the slices in a single layer on a clean kitchen towel or wire rack. Sprinkle them generously with kosher salt. This step helps to pull out bitterness, making your dish taste fabulous. Let them rest for about 30 minutes while you get started on the lamb sauce.
Cook the Lamb Sauce
Now, it’s time to give flavor to that ground lamb! Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Toss in a finely chopped large yellow onion and sauté until golden, about 5 minutes. The aroma will be simply delightful!
Next, add the ground lamb (or beef if you opt for it). Cook until fully browned, which should take about 7-10 minutes. Be sure to drain any excess fat so your sauce stays rich but not greasy.
Add in your spices: dried oregano, ground cinnamon, black pepper, nutmeg, and paprika. These Mediterranean flavors mingle beautifully! Then, pour in the dry red wine and let it boil for a minute to reduce. Stir in the canned diced tomatoes, a teaspoon of sugar, and hot beef broth. Let it all simmer on medium-low heat for about 20-30 minutes, until it thickens and becomes aromatic. My mouth is watering already!
Broil the Eggplant
Once your lamb sauce is bubbling away, let’s get back to those eggplants! Preheat your broiler to high. Pat the eggplant slices dry to get rid of excess moisture and any salt. Brush a large sheet pan with olive oil for that perfect roast.
Lay those eggplant slabs in a single layer on the pan and give both sides a quick brush with oil. Broil them about 15 cm from the heat, turning once, until they’re golden and tender. This should take roughly 15 minutes. Keep an eye on them—burnt eggplant isn’t what we’re after!
Make the Bechamel Sauce
Now for the creamy, dreamy béchamel sauce! In a large saucepan, heat 90 millilitres of extra virgin olive oil over medium-high heat until shimmering. Stir in 80 grams of all-purpose flour, salt, and freshly ground black pepper, cooking until it’s golden—think of it as the warm hug of your lasagna.
Gradually whisk in the warmed milk, cooking and stirring continuously until the sauce thickens enough to coat the back of a spoon. This should take about 5-7 minutes. Stir in a pinch of nutmeg for that comforting flavor.
In a separate bowl, whisk your two large eggs. To temper them, add a ladleful of hot béchamel to the eggs slowly, mixing well. Then, whisk this egg mixture back into your béchamel over gentle heat, cooking for about 2 more minutes until smooth and creamy. Set aside.
Assemble the Lasagna
Ready to bring it all together? Lightly oil a 24 x 33 cm ovenproof baking dish and start layering! First, spread half of the roasted eggplant slices in the bottom of the dish.
Next, evenly pour the lamb sauce over the eggplant. Top it with the remaining eggplant slices, and then generously pour the creamy béchamel sauce over everything. Spread it to cover completely. Don’t forget a sprinkle of breadcrumbs on top for that delightful crunch!
Bake Until Perfect
Time to let the oven work its magic! Preheat it to 175°C. Place your lasagna on the center rack and bake for about 45 minutes, until the top is set and golden brown. If you fancy a deeper golden crust, move it to the upper rack for a brief broil, but keep your eye on it—you don’t want to overdo it!
Once baked, allow the dish to rest for 10 minutes. This will help it settle for easier slicing. Cut into squares and serve warm. Your family will be lining up for seconds, I promise!
Tips for Success
- Be patient when sweating the eggplant to draw out moisture for better flavor.
- Use a meat thermometer to ensure your lamb or beef is cooked perfectly.
- Don’t rush the béchamel sauce—stir constantly to avoid lumps.
- Let the lasagna rest after baking for cleaner slices and better presentation.
- Experiment with toppings like feta or fresh herbs for a unique twist!
Equipment Needed
- Large skillet for cooking the lamb sauce.
- Baking dish (24 x 33 cm) for layering your lasagna.
- Broiler-safe sheet pan for roasting eggplant.
- Whisk for mixing sauces.
- Measuring cups and spoons for precise ingredient quantities.
Variations for Greek Eggplant Lasagna Lamb
- For a vegetarian version, swap the lamb or beef with lentils or cooked mushrooms for a hearty texture.
- Try using zucchini or yellow squash slices in place of the eggplant for a lighter twist.
- Add spinach or kale between the layers for extra nutrition.
- Experiment with different cheeses, like ricotta or feta, mixed into the béchamel for added creaminess.
- For a spicy kick, incorporate crushed red pepper flakes in the lamb sauce!
Serving Suggestions
- Pair your Greek Eggplant Lasagna Lamb with a crisp garden salad drizzled with lemon vinaigrette.
- Serve it with warm pita bread or crusty baguette for a complete meal.
- A glass of red wine, like Syrah or a fruity rosé, complements the flavors beautifully.
- Garnish with fresh parsley or mint leaves for a pop of color.
FAQs about Greek Eggplant Lasagna Lamb
Got questions? I’ve got answers! One common query is whether you can make Greek Eggplant Lasagna Lamb ahead of time. Absolutely! Just assemble it a day in advance and refrigerate. Bake it right before serving.
Many wonder about alternatives to lamb. Ground beef works beautifully and is a popular choice.
Can you freeze leftovers? Yes! Just store in an airtight container. Reheat in the oven for the best texture.
Lastly, what sides pair with this dish? A crisp salad or roasted vegetables elevate the meal wonderfully!
Final Thoughts
Creating this Greek Eggplant Lasagna Lamb is more than just a cooking task; it’s an experience filled with joy and warmth. Each layer you assemble tells a story, bringing everyone together at the dinner table. The delightful aroma wafting from your kitchen will quickly become a cherished memory, one that your family will request time and again.
As I serve up this hearty dish, I feel a sense of comfort knowing I’m sharing a meal that brings smiles and satisfaction. It’s meals like these that weave the fabric of family traditions and memories. Enjoy every bite!
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Greek Eggplant Lasagna Lamb
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A delicious Greek-inspired dish featuring layers of roasted eggplant, savory lamb meat sauce, and creamy bechamel sauce.
Ingredients
- 2 large globe eggplants
- Kosher salt, for sweating eggplant
- Extra virgin olive oil, for brushing and roasting
- 1/4 cup (about 30 grams) breadcrumbs
- 1 large yellow onion, finely chopped
- 450 grams ground lamb or beef
- 1 tablespoon dried oregano
- 1 teaspoon ground cinnamon
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon paprika
- 120 millilitres dry red wine
- 400 grams canned diced tomatoes
- 1 teaspoon sugar
- 120 millilitres beef broth, hot
- 90 millilitres extra virgin olive oil, plus more as needed
- 80 grams all-purpose flour
- 1/2 teaspoon salt, plus additional to taste
- Black pepper, freshly ground, to taste
- 950 millilitres 2% milk, warmed
- 1/4 teaspoon ground nutmeg
- 2 large eggs
Instructions
- Trim the ends and slice the eggplants into 0.6 cm slabs; discard outermost skin slices. Arrange in a single layer, sprinkle with salt, and let rest 30 minutes to draw out bitterness.
- Heat 2 tablespoons olive oil in a large skillet on medium. Add onion and cook, stirring, until golden, about 5 minutes. Add ground lamb or beef and sauté until fully browned. Drain excess fat and return skillet to heat.
- Add oregano, cinnamon, black pepper, nutmeg, and paprika. Pour in red wine and boil 1 minute to reduce. Stir in diced tomatoes, sugar, and hot beef broth. Simmer on medium-low until thickened and aromatic, 20–30 minutes.
- Preheat broiler to high. Pat eggplant slices dry to remove moisture and salt. Brush a large sheet pan with olive oil. Arrange slices in one layer and brush both sides with oil. Broil about 15 cm from heat, turning once, until golden and tender. Work in batches as needed. Do not burn.
- Turn off broiler and set oven to 175°C. Lightly oil a 24 x 33 cm ovenproof baking dish.
- In a large saucepan, heat olive oil over medium-high until shimmering. Stir in flour, salt, and black pepper. Cook, stirring, until mixture is golden. Gradually whisk in warm milk. Continue cooking and stirring until thick enough to coat a spoon, 5–7 minutes. Stir in nutmeg.
- Whisk eggs in a separate bowl. Slowly add a ladleful of hot bechamel into eggs to temper. Gradually whisk egg mixture back into bechamel, then cook, whisking, over gentle heat 2 minutes until smooth and creamy. Remove from heat and let thicken slightly.
- Layer half the eggplant in the base of prepared dish. Spread all meat sauce evenly over. Top with remaining eggplant slices. Pour bechamel sauce over entire surface and spread to cover; sprinkle breadcrumbs on top.
- Bake at 175°C for 45 minutes on the centre rack until top is set and golden. If desired, move pan to upper rack and broil briefly for a deeper golden crust, watching closely.
- Rest the dish 10 minutes after baking to allow settling. Cut into squares and serve warm.
Notes
- Allow the dish to rest before serving for better slicing.
- You can substitute ground beef with ground lamb for a more authentic flavor.
- Ensure to brush both sides of the eggplant slices with oil to achieve a perfect roast.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 square
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
