calc1 eggplant, thinly sliced
calc5 tbsp of GALLO Pure Olive Oil
calc1 pack of 375 g PRIMO Lasagne
calc2 ½ cups of Béchamel sauce
calc ¾ cup of grated cheddar cheese
butter for greasing
calc 1/3 cup of freshly grated Parmesan cheese
salt and pepper


calc2 tbsp of GALLO Pure Olive Oil
calc1 large onion, sliced
calc2 celery stalks, thinly sliced
calc1 lb of ground lamb
calc3 tbsp of PRIMO Tomato Paste
calc5 ½ oz of UNICO Sundried Tomatoes - Whole & Julienne Cut, drained
calc1 tsp of dried oregano
calc1 tsp of UNICO Red Wine Vinegar
calc 2/3 cup of chicken stock
salt and pepper
calc info

recipe image



Put the eggplant slices in a colander, sprinkle with salt and set aside for 45 minutes. To make the lamb sauce, heat the oil in a pan. Fry the onion and celery for 3-4 min. Add the lamb and fry, stirring frequently, until browned. Stir in the remaining sauce ingredients, bring to a boil and cook for 20 minutes. Rinse the eggplant slices, drain and pat dry. Heat 4 tablespoons of oil in the skillet and fry the eggplant slices for about 4 minutes on each side. Remove from the pan and drain well.

Bring a large pan of lightly salted water to boil then add the lasagne and the remaining oil and cook for about 8-10 minutes until al dente. Drain well. Gently heat the Béchamel sauce stirring constantly. Stir the cheddar cheese. Stir half of the cheese sauce into the lasagne.

Make layers of lasagne, lamb sauce and eggplant slices in a greased dish. Spread the remaining cheese sauce over the top. Sprinkle over the Parmesan and bake in preheated oven, at 375°F for 25 minutes. Serve hot or cold.


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