Lamb And Eggplant Lasagne - cooking recipe

Ingredients

2 1/2 lbs eggplant, thinly sliced
1 tbsp vegetable or olive oil
1 None onion, finely chopped
1 lb lean ground lamb
3 cloves garlic, crushed
1 tsp ground allspice
1 tsp ground cinnamon
2 cans (14 oz each) diced tomatoes
10 sheets lasagne noodles
1/4 cup grated mozzarella cheese

Preparation

Preheat the oven to 400\u00b0F. Grease a 12 x 8 inch baking dish.
Preheat the broiler. Spray eggplant slices on both sides with no stick cooking spray. Broil for 2 to 3 mins per side or until golden and tender.
Meanwhile, heat oil in a large skillet on high heat. Add onion; cook and stir for 3 mins or until soft. Add ground lamb; cook, stirring to break up lumps, for 5 mins or until browned. Add garlic and spices; cook and stir for 30 seconds or until fragrant. Stir in tomatoes. Bring to a boil. Reduce heat to medium and simmer for 5 mins or until sauce reduces slightly. Season.
Spoon 1 cup of the lamb mixture into prepared dish, spreading to cover bottom. Top with 2 lasagne noodles, then 1 cup of the lamb mixture and 1/4 of the eggplant slices.
Repeat layers of lasagne, lamb mixture and eggplant slices 3 more times. Top with remaining 2 lasagne noodles, then spread with remaining lamb mixture. Sprinkle with cheese.
Bake for 25 to 30 mins or until golden, bubbling and pasta is tender when tested at center with a skewer. Let stand for 10 mins before serving.