Lamb, Feta and Eggplant (Aubergine) Lasagna

Name: Lamb, Feta and Eggplant (Aubergine) Lasagna
Ingredients: 2 medium eggplants ( sliced lengthwise to about 1/3-inch ); 12 lasagna noodles ( cooked and drained ); 2 cups crumbled feta cheese ( can use mozzarella in place of feta ); 2 large onions; 3 tablespoons fresh minced garlic; 2 teaspoons dried oregano ( or to taste ); 2 teaspoons dried chili pepper flakes ( or to taste ); 3 -5 tablespoons olive oil; 1 1/2 lbs ground lamb; 1 can whole tomatoes ( undrained ); 1 cup tomato sauce; 3 tablespoons tomato paste; 1 teaspoon cinnamon; 1 pinch allspice; seasoning salt; pepper; 1/3 cup butter ( no subs ! ); 5 tablespoons flour; 4 cups half-and-half cream; 1 large egg , lightly beaten; 1/4 cup grated parmesan cheese; 1 pinch cayenne pepper ( optional ); salt

recipewise.net

Lamb, feta, and roasted eggplant lasagna with rich tomato sauce—perfect for winter gatherings or freezing! | Main Dish | Prep: 60min | Cook: 50min | Difficulty: Difficult

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