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Instructions |
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Preheat oven to 475 degrees.
Cut eggplant to 1/4in thick oval slices. Place
eggplant onto sheet pan. Drizzle with EVOO and
season with salt and pepper. Gently coat and
arrange in single layer. Roast for 16-18
minutes until tender and brown. Remove and set
aside.
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Dice onions. Set aside.
Heat 2ts EVOO in large pot on medium heat until
hot. Add ground beef. Season with salt and
pepper. Cook until brown. Transfer beef into
bowl but leave drippings.
Cook onions in drippings on medium heat until
soft and translucent. Add spice blend until
fragrant. Add crushed tomatoes and beef.
Simmer for 10-12 minutes until reduced. Remove
from heat and stir in spinach.
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Bechamel Sauce- In separate medium size pot,
heat 2 Tb EVOO on medium high heat. Whisk in
flour. Cook, whisking frequently for 30
seconds to 1 minute until golden brown and
fragrant. Slowly whisk in milk and water until
no lumps remain. Cook, whisking frequently for
another 4-6 minutes until thickened. Season
with S/P.
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Spread thin layer of meat sauce at bottom of
small rectangle or square casserole dish.
Evenly distribute eggplants, then lasagna
noodles, then bechamel sauce. Repeat the 4
layers until dish is filled. Then sprinkle feta
cheese on top.
Cover lasagna with oiled sheet of foil on the
inside. Bake for 9-11 minutes or until hot.
Remove foil and bake for another 3-5 minutes
until browned.
NOTE- Can prepare and let set overnight.
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Originally Submitted
12/3/2014
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