Luscious Lamb Lasagna with Eggplant and Spinach

January 18, 2010

Author Notes: Since lamb is one of my favorite meats, I decided to incorporate it into a traditional, comfort food favorite. Mariya

Serves: 4


  • 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
In This Recipe


  1. Boil lasagna noodles until al dente; butter and reserve.
  2. Sautee onions in olive oil until just golden.
  3. Add lamb to onions and sautee until almost done, season; reserve.
  4. Sweat shallot in olive oil, add eggplant and thyme, cook until soft, season, add spinach, mix, and turn pan off; reserve.
  5. In a bowl, mix ricotta, parsley, Gruyere, and season.
  6. 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.
  7. Top last noodle layer with Ricotta mixture and extra Parm.
  8. Bake covered, in a 400F oven, for 10 min; uncover and bake 20 min longer.

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