Recipe Summary test

1 hr
50 mins
1 hr 50 mins


Ingredient Checklist


Instructions Checklist
  • Position racks in the upper and lower thirds of the oven and preheat to 450 degrees . As you layer the eggplant in a colander, sprinkle lightly with salt. Let stand in the sink for 20 minutes, then pat the eggplant dry (do not rinse).

  • Meanwhile, trim the lavash to fit a 9-by-13-inch baking dish. Toast the lavash in the oven on baking sheets until lightly golden, about 3 minutes. Let cool. Arrange the zucchini on a greased baking sheet, brush lightly with EVOO and season with salt and pepper. Bake until tender, about 15 minutes. Transfer to a plate and let cool.

  • Arrange the eggplant on the baking sheet; brush lightly with EVOO. Arrange the tomatoes on a second sheet; drizzle with 2 tbsp. EVOO. Roast the vegetables until tender, about 25 minutes. Let cool. Reduce the oven heat to 400 degrees .

  • Meanwhile, in a large skillet over medium heat, cook the garlic in 1 tbsp. EVOO until golden. Add the lamb and herbs and cook over medium-high heat, crumbling up the meat, until browned, about 5 minutes. Remove from the heat and stir in 1 1/2 cups marinara.

  • Grease the baking dish and add the remaining 1 cup marinara to the bottom, tilting to coat. Add a layer of toasted lavash. Spoon the lamb mixture on top; sprinkle with 1/2 cup cheese. Add another layer of lavash, 1/2 cup white sauce, the zucchini, 1/2 cup cheese and the tomatoes and their juices. Add a final layer of lavash, spread with 1/2 cup white sauce, then top with the eggplant. Spread with the remaining 1 cup white sauce.

  • Cover the dish snugly with foil and bake for 40 minutes. Uncover, sprinkle with the remaining 1 1/2 cups cheese and bake until golden and bubbling, about 10 minutes. Let cool for 20 minutes before cutting.