Ingredients
Scale
For the Filling
- 2 tablespoons olive oil
- 1 pound ground lamb
- 1 medium onion, finely chopped (about 1 heaping cup of chopped onion)
- 3 cloves of garlic, minced
- 2 heaping cups diced eggplant*
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon grated nutmeg
- 2 pinches ground cloves
- 1 teaspoon dried oregano, plus a few pinches more for the tomato sauce
- sea salt and fresh cracked black pepper
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 28-ounce can diced tomatoes, divided
- 1 14-ounce can tomato sauce, divided
For the Bechamel Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups whole milk
- sea salt and fresh cracked black pepper, to taste
- scant 1/4 teaspoon freshly grated nutmeg
- 1/2 cup finely grated Parmesan cheese
To Assemble
- 1 (16 ounce) box of lasagna noodles, boiled in salted water to al dente
- 1/3 cup finely grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- To make the filling, *start by salting the eggplant. Slice the eggplant to about 1/2-inch thickness and place on a rimmed baking sheet. Generously sprinkle each slice with kosher salt. Flipping to sprinkle both sides. Set aside for 20 minutes. After 20 minutes use a paper towel to wipe off most of the salt and absorb some of the water that the eggplant releases. Cut eggplant into 1/2 inch cubes.
- In a large skillet over medium heat, add olive oil. Add the ground lamb and cook until browned through, breaking up the lamb with a spatula or spoon. If you find that there’s excessive fat in the pan, drain some of it off and return the pan to the heat.
- Add onions and garlic to the pan and cook until the onions are translucent and beginning to brown, about 4 minutes. Add the diced eggplant and cook until the eggplant is broken down and beginning to brown, about 5 minutes more. Just make sure all of the elements are cooked through, tender, and browned.
- Add the spices to the pan and stir to combine.
- Stir in the tomato paste until well combined.
- Add wine to the pan and using a spoon, scrape any browned bits from the bottom of the pan and allow the wine to cook down for about 3 minutes.
- Add 1 cup of the diced tomatoes and 1/2 cup of the tomato sauce. Stir to combine. Taste and season with more salt and pepper as necessary.
- In a small saucepan combine the remaining diced tomatoes and tomato sauce. Add a bit more salt, pepper, and oregano to flavor it up a bit. Stir until warmed.
- To make the bechamel, melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit. Don’t let it brown, but cook for about 2 minutes.
- Add the hot milk, continuing to stir as the sauce thickens. Bring it to a simmer.
- Add salt, pepper, nutmeg, and parmesan, lower the heat, and cook, stirring for 2 to 3 minutes more. Set aside to assemble.
- Place a rack in the upper third of the over and preheat oven to 375 degrees F.
- To assemble, spoon half of the tomato mixture into a 9×13-inch pan. Place an al dente piece of lasagna noodle on a clean counter. Spoon a thin layer of meat filling onto the noodle – about 3 or 4 tablespoons. Starting from from the end closest to you, roll the noodle into a spiraled bundle and place seam side down into the pat atop the tomato sauce.
- Continue until all of the meat filling is gone.
- Spoon the rest of the tomato sauce over the pasta bundles. Pour bechamel over the rolls and sprinkle with remaining parmesan. Bake until browned just slightly and bubbling, about 25 to 30 minutes.
- Remove from the oven and allow to cool slightly. Sprinkle with parsley just before serving.
Nutrition
- Serving Size: 6