by Mariya
View
my 43 recipes »
Photo by Mariya
Mariya's Notes:
6 Lasagna noodles, broken in half Ask a question about this ingredient
1 ounce butter Ask a question about this ingredient
2 ounces olive oil Ask a question about this ingredient
1 cup onion-small dice Ask a question about this ingredient
3/4 pounds ground lamb Ask a question about this ingredient
1 shallot-small dice Ask a question about this ingredient
1/2 pound eggplant-pealed, chopped in small dice Ask a question about this ingredient
7 sprigs thyme-leaves only Ask a question about this ingredient
1/2 bunch spinach, chopped coarsely Ask a question about this ingredient
1 egg Ask a question about this ingredient
8 ounces ricotta cheese Ask a question about this ingredient
1/4 cup parsley leaves, chopped Ask a question about this ingredient
3 cups Parmesan cheese Ask a question about this ingredient
1 cup Gruyere cheese Ask a question about this ingredient
6 ounces good canned tomato (San Marzano) Ask a question about this ingredient
Boil lasagna noodles until al dente; butter and reserve.
Ask a question about this stepSautee onions in olive oil until just golden.
Ask a question about this stepAdd lamb to onions and sautee until almost done, season; reserve.
Ask a question about this stepSweat shallot in olive oil, add eggplant and thyme, cook until soft, season, add spinach, mix, and turn pan off; reserve.
Ask a question about this stepIn a bowl, mix ricotta, parsley, Gruyere, and season.
Ask a question about this stepAssemble: in a round baking dish, one ladle of tomato, lay down 3 noodles, top with ricotta mixture, top with lamb, top with eggplant mixture, top with Parm; repeat.
Ask a question about this stepTop last noodle layer with Ricotta mixture and extra Parm.
Ask a question about this stepBake covered, in a 400F oven, for 10 min; uncover and bake 20 min longer.
Ask a question about this stepI'm not a big fan of lamb, but you're definitely tempting me with your recipe. The flavors of ricotta, eggplant and spinach sound delicious.
Sounds like a wonderful blend of flavors.
Miranda is an editor at Food52.
Trying this tonight!