Luscious Lamb Lasagna With Eggplant And Spinach

• 6 Lasagna noodles, broken in half
• 1 ounce butter
• 2 ounces olive oil
• 1 cup onion-small dice
• 3/4 pound ground lamb
• 1 shallot-small dice
• 1/2 pound eggplant-pealed, chopped in small dice
• 7 sprigs thyme-leaves only
• 1/2 bunch spinach, chopped coarsely
• 1 egg
• 8 ounces ricotta cheese
• 1/4 cup parsley leaves, chopped
• 3 cups Parmesan cheese
• 1 cup Gruyere cheese
• 6 ounces good canned tomato (San Marzano)
• salt to taste
• pepper to taste

1. Boil lasagna noodles until al dente; butter and reserve.
2. Sautee onions in olive oil until just golden.
3. Add lamb to onions and sautee until almost done, season; reserve.
4. Sweat shallot in olive oil, add eggplant and thyme, cook until soft, season, add spinach, mix, and turn pan off; reserve.
5. In a bowl, mix ricotta, parsley, Gruyere, and season.
6. Assemble: in a round baking dish, one ladle of tomato, lay down 3 noodles, top with ricotta mixture, top with lamb, top with eggplant mixture, top with Parm; repeat.
7. Top last noodle layer with Ricotta mixture and extra Parm.
8. Bake covered, in a 400F oven, for 10 min; uncover and bake 20 min longer.

lasagna noodles, butter, olive oil, onion, ground lamb, shallot, thyme, spinach, egg, ricotta cheese, parsley, parmesan cheese, gruyere cheese, tomato, salt, pepper

Taken from food52.com/recipes/2715-luscious-lamb-lasagna-with-eggplant-and-spinach (may not work)