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