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Receta Greek Style Lamb And Eggplant Lasagne

Name: Greek Style Lamb And Eggplant Lasagne
Ingredients: 2 lb Eggplant (about 2 medium) Extra virgin olive oil for brushing; 2 lrg Onions, minced (about 2 c.); 3 x Garlic cloves, chopped; 2 Tbsp. Extra virgin olive oil; 1 1/2 lb Grnd lamb (preferably 10 per cent fat); 1 can (28 ounce) whole tomatoes with juice, (up to 32); 2 Tbsp. Tomato paste; 1 tsp Cinnamon; 1/8 tsp Grnd allspice; 1/2 stk unsalted butter; 5 Tbsp. All purpose flour; 4 c. Lowfat milk; 1 lrg Egg, lightly beaten; 1 pkt (8 ounce) feta, crumbled (about 1 1/2 c.); 12 x 7-by-3 1/2-inch sheets dry no-boil lasagne pasta

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Ingredientes

2 lb Eggplant (about 2 medium) Extra virgin olive oil for brushing
2 lrg Onions, minced (about 2 c.)
3 x Garlic cloves, chopped
2 Tbsp. Extra virgin olive oil
1 1/2 lb Grnd lamb (preferably 10 per cent fat)
1 can (28 ounce) whole tomatoes with juice, (up to 32)
2 Tbsp. Tomato paste
1 tsp Cinnamon
1/8 tsp Grnd allspice
1/2 stk unsalted butter
5 Tbsp. All purpose flour
4 c. Lowfat milk
1 lrg Egg, lightly beaten
1 pkt (8 ounce) feta, crumbled (about 1 1/2 c.)
12 x 7-by-3 1/2-inch sheets dry no-boil lasagne pasta

Direcciones

Cut eggplant lengthwise into 1/3-inch thick slices and sprinkle slices on both sides with salt. arrange eggplant in a large colander and weight it with a heavy bowl. Drain eggplant 1 hour. Remove bowl and pat eggplant dry.
Set broiler rack so which eggplant will be about 4 inches from heat and preheat broiler.
Arrange eggplant in one layer in oiled shallow baking pans and brush with oil. Broil eggplant till golden brown, about 3 min on each side.
Make meat sauce:In a large heavy non stick skillet cook onions and garlic in oil over moderate heat, stirring, till softened. Add in lamb and cook, stirring to break up, till it is no longer pink, about 3 min. Stir in remaining meat sauce ingredients and salt and pepper to taste and simmer, uncovered, 30 min. Meat sauce may be made 3 days ahead, cooled completely, and chilled, covered.
Make white sauce:In a heavy saucepan heat butter over moderately low heat and whisk in flour till smooth. Cook roux, whisking, 3 min. Whisk in lowfat milk in a stream and salt and pepper to taste and simmer, whisking occasionally, 5 min, or possibly till thick. Whisk in egg, whisking vigorously, and simmer sauce, whisking, 1 minute. White sauce may be made 2 days ahead and chilled. Its surface
covered with plastic wrap.
Preheat oven to 375 degrees.
Pour 1 c. meat sauce into a flameproof baking dish, 13 by 9 by 2 inches
(sauce won't cover bottom completely), and cover with 3 lasagne sheets, making sure they don't touch each other. Spread about 1 1/2 c. meat sauce over pasta and arrange 1 layer broiled eggplant on top. Gently spread about 1/2 c. white sauce over eggplant and sprinkle with about 1/3 c. feta. Make 2 more layers in same manner, beginning and ending with pasta.
Spread remaining white sauce proportionately over top pasta layer, making sure pasta is completely covered, and sprinkle with remaining feta.
Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 min. Remove foil and bake lasagne 10 min more, or possibly till top is bubbling. Set broiler rack so which lasagne will be about 4 inches form heat and preheat broiler. Broil lasagne 1 to 2 min, or possibly till golden brown. Let lasagne stand 5 min before serving.
Yield: 8 servings