Savory Greek Eggplant Lasagna with Lamb Delight

If you’re looking for a dish that combines the best of comfort food with a Mediterranean flair, then look no further than Greek Eggplant Lasagna with Lamb. This recipe captures the essence of Greek cooking, featuring sumptuous layers of roasted eggplant, savory lamb meat sauce, and a creamy béchamel sauce that will take your tastebuds on an unforgettable journey. Not only is this dish bursting with rich flavors, but it’s also entirely gluten-free, making it a perfect option for those with dietary restrictions or anyone looking to enjoy a wholesome meal.

The charm of this Greek Eggplant Lasagna lies not only in its taste but also in its remarkable simplicity. All the ingredients meld together beautifully, creating a heavenly combination that’s undeniably delicious. The aromatic blend of spices infuses the lamb with a delightful warmth, while the roasted eggplant provides a tender, slightly smoky texture that contrasts perfectly with the richness of the béchamel. It’s a dish that doesn’t just satisfy hunger; it warms the heart and brings people together around the dinner table.

This recipe serves eight, making it ideal for gatherings or a cozy family dinner. Plus, it allows for plenty of customization, empowering you to add your favorite vegetables or adjust the seasonings to your liking. Let’s dive into the details of how to create this delectable Greek Eggplant Lasagna!

Why You’ll Love This Greek Eggplant Lasagna with Lamb

• Rich Flavor: The combination of roasted eggplant, savory lamb, and creamy béchamel results in a dish that is bursting with bold Mediterranean flavors.
• Easy to Make: Despite its gourmet appearance, this lasagna is straightforward to prepare, making it perfect for both novice and experienced cooks.
• Gluten-Free: This recipe is naturally gluten-free, catering to various dietary needs.
• Perfect for Entertaining: This dish is best served warm and is sure to impress your family and guests alike.
• Leftovers Galore: It keeps well in the fridge, allowing you to enjoy delicious leftovers for days!

Preparation Phase & Tools to Use

Before diving into the cooking process, it’s essential to prepare your workspace. Find a clean, spacious area in your kitchen and gather your ingredients and tools. You’ll need a cutting board and a sharp knife for slicing the eggplants, a large skillet to prepare the meat sauce, a saucepan for the béchamel, and a baking dish to assemble and cook the lasagna. A broiler or oven will be required to achieve that perfect golden top.

Having everything prepped and ready to go will make your cooking experience smoother and more enjoyable. Make sure to have a ladle for adding the béchamel sauce and measuring cups for accuracy. Also, a sharp spatula can help you layer the ingredients neatly. Lastly, keep some kitchen towels handy for any spills!

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

Step 1: Prepare the Eggplants

Start by trimming the ends of the eggplants and slicing them into 0.6 cm slabs. The slices should be consistent to ensure even cooking. Spread these slices out on a clean surface or baking sheet and sprinkle them generously with kosher salt. This step is crucial as it draws out excess moisture and bitterness from the eggplants, enhancing their overall flavor. Allow them to rest for about 30 minutes before rinsing and patting them dry.

Step 2: Cook the Lamb Meat Sauce

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté it until soft and golden, which should take around 5 minutes. Next, introduce the ground lamb (or beef) to the skillet and cook until fully browned. Once cooked, drain any excess fat. Add the dried oregano, ground cinnamon, black pepper, ground nutmeg, and paprika to the skillet, stirring well to combine the flavors. Pour in the dry red wine and simmer for one minute to allow it to reduce. Finally, incorporate the canned diced tomatoes, sugar, and hot beef broth. Let this mixture simmer on medium-low heat for 20 to 30 minutes until thickened and aromatic.

Step 3: Roast the Eggplant

Turn your broiler to high to prepare for roasting the eggplant slices. Pat the eggplant dry with a paper towel to remove any excess moisture and salt. Brush a large sheet pan with olive oil. Arrange the eggplant slices in a single layer on the prepared pan and brush both sides with olive oil. Broil the slices about 15 cm from the heat, turning them once, until they are golden and tender, which should take around 5-7 minutes. Work in batches if necessary to avoid overcrowding the pan. Be cautious not to burn them!

Step 4: Make the Béchamel Sauce

With the eggplant roasting, it’s time to prepare the béchamel sauce. In a large saucepan, heat 90 millilitres of olive oil over medium-high heat until shimmering. Stir in the flour, salt, and black pepper, cooking and stirring until the mixture turns golden brown. Gradually whisk in the warmed milk, continuing to stir until the sauce thickens enough to coat the back of a spoon, which should take about 5-7 minutes. Stir in the ground nutmeg for an aromatic finish. In a separate bowl, whisk the two eggs. Slowly add a ladleful of the hot béchamel into the eggs to not scramble them, then gradually whisk the egg mixture back into the béchamel. Cook for an additional two minutes over gentle heat until smooth and creamy, then remove from heat.

Step 5: Assemble the Lasagna

To assemble the lasagna, start by lightly oiling a 24 x 33 cm ovenproof baking dish. Layer half of the roasted eggplant at the base of the dish. Spread the entire lamb meat sauce evenly over this first layer. Top with the remaining eggplant slices and pour the béchamel sauce over the entire surface, ensuring to cover it completely. Finish by sprinkling breadcrumbs on top for added texture.

Step 6: Bake the Lasagna

Preheat your oven to 175°C and place the assembled lasagna on the center rack. Bake for 45 minutes, or until the top is set and golden. If you desire a deeper golden crust, you can move the pan to the upper rack and broil it briefly, but watch closely to prevent burning. Once baked, let the lasagna rest for about 10 minutes before cutting it into squares.

Variations

• Protein: Swap the ground lamb for ground turkey or chicken for a leaner option.
• Vegetables: Incorporate layers of zucchini or spinach for a boost of nutrition and vibrant colors.
• Spices: Experiment with various herbs like thyme or rosemary to create your own signature flavor.

Cooking Notes

• This Greek Eggplant Lasagna tastes even better the next day, making it an excellent make-ahead dish.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• Ensure the béchamel sauce is smooth by whisking continuously to avoid lumps.
• If you’re short on time, precooked or frozen eggplant slices can save prep time.

Serving Suggestions

• Pair it with a side of fresh Greek salad to balance the richness of the lasagna.
• Serve with crusty gluten-free bread for a complete meal option.

Tips

• To enhance the flavors, allow the eggplant to sweat with salt for at least 30 minutes.
• Experiment with cheese toppings like feta or mozzarella before the final bake for an extra cheesy delight.

Prep Time, Cook Time, Total Time

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes

Nutritional Information

• Calories: 450
• Protein: 30g
• Sodium: 600mg

FAQs

Can I use a different kind of meat?

Absolutely! While lamb is traditional, ground beef or even turkey can work well in this recipe.

How can I make this dish vegan?

To veganize this lasagna, use lentils and vegetables in place of meat, and substitute the béchamel with a cashew cream sauce or a plant-based béchamel alternative.

Can I prepare this dish in advance?

Yes, you can assemble the lasagna a day in advance and refrigerate it. Simply bake it when you’re ready to serve!

What can I serve as leftovers?

Leftover Greek Eggplant Lasagna can be enjoyed heated up the next day or served cold as part of a Mediterranean lunch platter.

Conclusion

Greek Eggplant Lasagna with Lamb is more than just a meal; it’s a celebration of flavors and textures that can brighten any dinner table. With its hearty layers and rich sauces, this recipe is an excellent choice for both casual weeknight dinners and elegant gatherings. Don’t hesitate to experiment with variations to match your tastes. Remember, the best part of cooking is the freedom to make it your own! We hope you enjoy making and sharing this delightful dish with family and friends. Feel free to leave comments below about your experience or any modifications you tried, and don’t forget to share this recipe with your loved ones!

Greek Eggplant Lasagna with Lamb

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• Author: Alioui
• Total Time: 1 hour 45 minutes
• Yield: 8 servings 1x

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Description

Greek Eggplant Lasagna with Lamb is a delightful dish that combines layers of roasted eggplant, savory lamb meat sauce, and a creamy béchamel sauce.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Start by trimming the ends of the eggplants and slicing them into 0.6 cm slabs. Spread these slices out on a clean surface or baking sheet, sprinkle them with kosher salt, and let rest for about 30 minutes before rinsing and patting dry.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the finely chopped onion until soft and golden, about 5 minutes. Add the ground lamb (or beef) and cook until browned. Drain excess fat. Stir in dried oregano, ground cinnamon, black pepper, ground nutmeg, and paprika. Pour in the dry red wine and simmer for one minute. Add canned diced tomatoes, sugar, and hot beef broth, then let simmer for 20-30 minutes until thickened.
3. Turn your broiler to high. Pat the eggplant dry, brush a large sheet pan with olive oil, arrange the eggplant slices in a single layer, and broil about 15 cm from the heat for 5-7 minutes until golden and tender.
4. In a saucepan, heat 90 millilitres of olive oil over medium-high heat. Stir in flour, salt, and black pepper, and cook until golden brown. Gradually whisk in warmed milk, continuing to stir until thickened. Stir in ground nutmeg. Whisk two eggs and gradually whisk in some hot béchamel to temper, then return this mixture to the béchamel and cook for an additional two minutes until smooth.
5. Lightly oil a baking dish. Layer half of the roasted eggplant, then the lamb meat sauce, followed by the remaining eggplant slices. Pour béchamel sauce over the entire surface and sprinkle breadcrumbs on top.
6. Preheat oven to 175°C. Bake lasagna for 45 minutes until the top is set and golden. Let rest for 10 minutes before serving.

Notes

This dish can be prepared a day in advance and baked when ready to serve. It pairs well with a fresh Greek salad and can be made gluten-free by using gluten-free breadcrumbs.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dinner

Nutrition

• Calories: 450 kcal
• Sodium: 600 mg
• Protein: 30 g