Luscious Lamb Lasagna with Eggplant and Spinach

January 18, 2010
0 Ratings
  • Serves 4
Author Notes

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

What You'll Need
  • 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
  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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7 Reviews

Frank July 16, 2014
What's the egg for?
Melissa P. October 6, 2015
Does the egg get mixed in with the ricotta mixture?
nmallory October 22, 2011
Trying this tonight!
Food B. January 20, 2010
I'm not a big fan of lamb, but you're definitely tempting me with your recipe. The flavors of ricotta, eggplant and spinach sound delicious.
Mariya January 20, 2010
Hope you try it! It's delicious =)
Jennifer A. January 19, 2010
Sounds like a wonderful blend of flavors.
Mariya January 20, 2010