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Ингредиенты
- 2 1/2 lb eggplant, (3 large)
- 1 Tbsp. salt
- 1/4 c. extra virgin olive oil
- 3 x zucchini, sliced, 1/4 inch thick Meat Sauce
- 2 lb grnd lamb
- 2 med Onion, minced
- 2 clv garlic, minced
- 1 Tbsp. dry oregano leaves
- 1 can diced tomatoes, undrained
- 1 can Tomato paste
- 1/2 c. dry red wine, optional
- 1/2 c. minced fresh parsley
- 1 x salt and pepper, to taste White Sauce
- 1/3 c. margarine
- 1/2 c. all purpose flour
- 4 c. Natrel Lactose Free Lowfat milk
- 1 tsp salt
- 4 x egg, beaten
- 3 c. lactose free mozzarella cheese, shredded
Инструкции
- CUT eggplant into 1/4" (5mm) thick slices. Layer in colander, sprinkling each layer with salt. Let stand 30 min.
- RINSE eggplant; pat dry. Place in single layer on baking sheet. Brush with extra virgin olive oil. Broil, turning once for 4 to 6 min on each side, till golden brown and softened. Set aside. Repeat till all eggplants are cooked.
- Saute/fry zucchini in large oiled frying pan till tender-crisp. Set aside.
- Meat Sauce:COOK lamb in large saucepan on high heat, breaking up with spoon, for 5 min. Drain off fat. Add in onions, garlic and oregano. Cook on medium for 5 min. Add in tomatoes, tomato paste and wine. Simmer 10 min, or possibly till mix starts to thicken. Stir in parsley, salt and pepper. Set aside.
- White Sauce:Heat margarine in large saucepan. Add in flour, mixing till smooth. Gradually add in lowfat milk. Cook, stirring constantly till mix comes to a boil and is thickened. Add in salt and nutmeg. Add in a bit of warm mix to beaten Large eggs then return to saucepan and cook 2 min longer, stirring occasionally.
- To Assemble:Tips:Place pan on a baking sheet or possibly piece of foil to catch any drips which may boil over.
- MAKE-AHEAD: After assembling, cold completely, uncovered in refrigerator. Cover with plastic wrap and chill for 1 day or possibly overwrap with heavy foil and freeze up to 3 weeks. Thaw in refrigerator 48 hrs before baking.
- Replace lamb with beef.
- A thin bottom layer of sauteed sliced potatoes can be added.
- A make-ahead layered Greek casserole which's ideal for potlucks and family reunions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 290g | |
| Recipe makes 12 servings | |
| Calories 395 | |
| Calories from Fat 261 | 66% |
| Total Fat 29.18g | 36% |
| Saturated Fat 9.82g | 39% |
| Trans Fat 0.94g | |
| Cholesterol 117mg | 39% |
| Sodium 1043mg | 43% |
| Potassium 721mg | 21% |
| Total Carbs 15.62g | 4% |
| Dietary Fiber 4.5g | 15% |
| Sugars 5.63g | 4% |
| Protein 17.3g | 28% |
