Greek lasagna is a baked beef and eggplant pasta dish that has a touch of Mediterranean flavors. You can use lamb instead of beef if you want a different flavor. Grilled vegetables may also be added or you can use these to make a delectable vegetarian dish.

 

Ingredients:

1/2 lb. uncooked lasagna

1/2 cup olive oil

1 large eggplant, sliced thinly lengthwise

2 tablespoons olive oil,

1 brown onion, finely chopped

1 carrot, peeled and finely chopped

1 celery stick, trimmed and thinly sliced

3 garlic cloves, sliced thinly

500g beef mince

2 cups tomato sauce

1 400g can diced tomatoes

1 teaspoon dried oregano

2 cups Greek or unflavored yoghurt

1 egg, lightly whisked

1/2 teaspoon five spice

2 tablespoons fresh mint, chopped

1 cup ricotta cheese

 

Preheat oven at 180°C and slightly grease a baking medium sized baking dish.

Cook the lasagna in a pot of salted boiling water according to package instructions. Stir occasionally to prevent sticking. Once the pasta is cooked, transfer it to a pan filled with cold water to prevent it from sticking.

Heat half of the oil in a large frying pan over medium heat. Fry the eggplants in batches for 2-3 minutes per side or until they are tender and browned. Transfer them to a plate lined with paper towels to drain the excess oil.

Heat the oil in the same pan over medium heat. Sauté the garlic and onions for 2-3 minutes until they are soft and lightly browned. Add the carrots and celery. Cook it for another 5 minutes or until the vegetables are soft.

Place the minced beef in the pan and then set the heat to high. Add the five spice powder. Cook it for 5-8 minutes or until it is browned and there are no more lumps. Stir in the tomatoes, tomato sauce and oregano. Season it with salt and pepper. Reduce the heat to low and let it simmer for 2 minutes.

Combine the yogurt and egg in a medium sized bowl. Mix well and season it with salt and pepper. Set aside.

Put a thin layer of beef and tomato sauce at the bottom of the pan. Top it with lasagna. Spread some yogurt mixture on top of it and then place a layer of eggplant. Put another layer of lasagna and this time spread some beef and tomato sauce. Repeat the layering until all the ingredients are used up. Sprinkle it with ricotta cheese. Bake it for 20-30 minutes or until the ricotta is lightly browned. Remove the Greek lasagna from the oven and let it stand for 5 minutes. Garnish it with mint leaves before serving.

 

Photo Courtesy Of:  jnewland