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Lamb and Eggplant Lasagna

From Monroe Farm Market

<p>This dish takes time to prepare, but the results are phenomenal—tons of cheesy, flavorful layers with an unbeatable sauce.</p>
Source: (Entered by Jennifer Copeland)
Serves: varies

ground lamb

Step by Step Instructions
  1. 30 (1/4-inch thick) sliced eggplant 3 cups all-purpose flour 3 eggs, beaten with 2 tablespoons milk 3 cups fine bread crumbs 1 cup vegetable oil, divided 1 pound feta cheese, crumbled 2 cups prepared béchamel or Alfredo sauce 12 ready-to-use lasagna slices Sauce: 2 tablespoons olive oil 1 pound ground lamb 2 teaspoons red pepper flakes Sea salt, to taste 2 cups finely chopped onion ½ cup finely chopped celery ½ cup finely chopped carrot 1 tablespoon chopped garlic 3 cups beef broth 2 (15-ounce) cans chopped tomatoes 1 (6-ounce) can tomato paste 2 sprigs fresh thyme 2 Bay leaves 2 teaspoons dried oregano 2 teaspoons dried basil ¼ cup grated Parmesan cheese Directions: 1) Prepare the sauce: Heat oil in a large pot over medium. Add lamb; season with red pepper and salt. Brown on all sides, turning occasionally, about 5 minutes. Add onion, carrot, and celery; cook until softened, about 3 minutes. Add garlic and cook 1 minute. Add remaining ingredients, except cheese, to pot; whisk well to mix. Bring to a boil over high heat; reduce to a low simmer and cook, covered, 2 hours. Whisk in cheese; cool to room temperature. 2) Prepare the eggplant: Coat eggplant slices in flour; dip into egg mixture; dip into bread crumbs. Shake off excess. Heat ½ cup of vegetable oil in a large pan over medium-high. Add eggplant in small batches; cook until golden and crisp, turning once, about 5 minutes total. Remove eggplant to paper towels; repeat with remaining slices. 3) Preheat oven to 375°F. Assemble the lasagna: Lightly grease a lasagna baking pan. Spread 2 cups prepared lamb sauce over bottom of pan. Crumble ¼ cup feta cheese over sauce. Layer 10 slices eggplant over cheese. Cover with a layer of lasagna slices. Repeat with remaining ingredients to form 3 layers total. 4) Spread béchamel sauce over the top of lasagna; sprinkle with any remaining cheese. 5) Bake until golden and bubbly, about 45 minutes. Serve warm.