by Mariya
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Photo by Mariya
Mariya's Notes:
6
Lasagna noodles, broken in half
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1 ounce
butter
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2 ounces
olive oil
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1 cup
onion-small dice
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3/4 pounds
ground lamb
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1
shallot-small dice
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1/2 pound
eggplant-pealed, chopped in small dice
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7
sprigs thyme-leaves only
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1/2 bunch
spinach, chopped coarsely
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1
egg
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8 ounces
ricotta cheese
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1/4 cup
parsley leaves, chopped
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3 cups
Parmesan cheese
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1 cup
Gruyere cheese
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6 ounces
good canned tomato (San Marzano)
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Boil lasagna noodles until al dente; butter and reserve.
Ask the hotline about this step!Sautee onions in olive oil until just golden.
Ask the hotline about this step!Add lamb to onions and sautee until almost done, season; reserve.
Ask the hotline about this step!Sweat shallot in olive oil, add eggplant and thyme, cook until soft, season, add spinach, mix, and turn pan off; reserve.
Ask the hotline about this step!In a bowl, mix ricotta, parsley, Gruyere, and season.
Ask the hotline about this step!Assemble: 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 the hotline about this step!Top last noodle layer with Ricotta mixture and extra Parm.
Ask the hotline about this step!Bake covered, in a 400F oven, for 10 min; uncover and bake 20 min longer.
Ask the hotline about this step!I'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.
Trying this tonight!