Sunday, March 16, 2008
Lasagna with Lamb, Spinach and feta
The same day that I made sushi, I made lasagna for dinner. It turned uot to be one of the best lasagnas ever!
Lasagna is admittedly a freeform dish for me (okay, most dishes are freeform in my world). I used a very simple recipe for the pasta dough, which I then took quite thin on my handy KitchenAid pasta roller.
2 cups all purpose flour
2 cups semolina flour
6 whole eggs
sift salt and flours together on the counter. Make a well; add your eggs and olive oil. Mix then knead until desired consistency is reached (this took me about 10 minutes from start to finish). Wrap and allow to rest for a couple hours.
Roll out sheets; use in lasagna
THe filling came out of that crazy head of mine. I sauteed 2lbs of ground lamb in olive oil, but before it was fully cooked, I added a whole can of crushed organic tomatoes, some oregano, salt and pepper and cinnamon. I let that simmer for a couple hours, adding the rest of my ingredients as they were ready. I sauteed 1 japanese eggplant with lots of garlic and salt, then simmered it in a half cup of red wine. Once the wine was absorbed/reduced, I added the eggplant to the lamb. I also thawed one package of frozen spinach and added that.
I wish I could write a recipe, because this lasagna was the perfect density; but so much of it was made up as we went. The layers included mozzarella, the lamb filling, sheep feta and a bechamel made from about 1l of milk. It was then baked for an hour and allowed to rest for 20 minutes...<