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Author Notes: Since lamb is one of my favorite meats, I decided to incorporate it into a traditional, comfort food favorite. —Mariya
- 6 Lasagna noodles, broken in half
- 1 ounce butter
- 2 ounces olive oil
- 1 cup onion-small dice
- 3/4 pound ground lamb
- 1 shallot-small dice
- 1/2 pound eggplant-pealed, chopped in small dice
- 7 sprigs thyme-leaves only
- 1/2 bunch spinach, chopped coarsely
- 1 egg
- 8 ounces ricotta cheese
- 1/4 cup parsley leaves, chopped
- 3 cups Parmesan cheese
- 1 cup Gruyere cheese
- 6 ounces good canned tomato (San Marzano)
- salt to taste
- pepper to taste
- Boil lasagna noodles until al dente; butter and reserve.
- Sautee onions in olive oil until just golden.
- Add lamb to onions and sautee until almost done, season; reserve.
- Sweat shallot in olive oil, add eggplant and thyme, cook until soft, season, add spinach, mix, and turn pan off; reserve.
- In a bowl, mix ricotta, parsley, Gruyere, and season.
- Assemble: in a round baking dish, one ladle of tomato, lay down 3 noodles, top with ricotta mixture, top with lamb, top with eggplant mixture, top with Parm; repeat.
- Top last noodle layer with Ricotta mixture and extra Parm.
- Bake covered, in a 400F oven, for 10 min; uncover and bake 20 min longer.
- This recipe was entered in the contest for Your Best Baked Pasta
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