Lasagna With Lamb & Eggplant (Aubergine)

Recipe by Bergy

Great lasagna - the eggplant gives it a wonderful flavor. I use lots of garlic and jalapenos but that is up to you

Top Review by echo echo

I made this I think over a year ago with a low-sodium spaghetti sauce (I forget the brand). So sorry I forgot to review it then. I don't remember the specifics, but I remember that it was delicious. I'll make it some time again when I'm not dieting.

Ingredients Nutrition


  1. Brown the ground lamb in a skillet, drain.
  2. Add vegetables and herbs.
  3. Stir in the spaghetti sauce& water.
  4. Simmer 5 minutes.
  5. In a 9x13 lightly greased oven proof dish spread a thin layer of sauce.
  6. Top with 3 lasagne noodles.
  7. APour over 1/4 of the sauce.
  8. Top with 3 more noodles and add more sauce.
  9. Add finale 3 noodles& pour in the remaining sauce.
  10. Top with cheese.
  11. Bake uncovered in 350 degrees F oven for 40 minutes.
  12. Let stand 10 minutes before serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a