Greek-Style Lamb and Eggplant Lasagne
| Yield: | 1 Servings |
| Categories: |
| 2 | lb | Eggplant; (about 2 medium) |
| Olive oil for brushing | ||
| MEAT SAUCE | ||
| 2 | lg | Onions; chopped, (about 2 cups) |
| 3 | Garlic cloves; minced | |
| 2 | tb | Olive oil |
| 1 1/2 | lb | Ground lamb; (preferably 10% fat) |
| 1 | cn | (28- to 32-oz) whole tomatoes with juice |
| 2 | tb | Tomato paste |
| 1 | ts | Cinnamon |
| 1/8 | ts | Ground allspice |
| WHITE SAUCE | ||
| 1/2 | Stick; (1/4 cup) unsalted butter | |
| 5 | tb | All-purpose flour |
| 4 | c | Milk |
| 1 | lg | Egg; lightly beaten |
| REST | ||
| 1 | pk | (8-ounce) feta; crumbled (about 1 1/2 cups) |
| 12 | 7-by 3 1/2-inch sheets dry no-boil lasagne pasta |
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