Deconstructed Lamb Lasagna

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 2 tablespoons extra virgin olive oil
• 1/2 cup onion, diced
• 1 tablespoon garlic, minced
• 1 tablespoon fresh basil, coarsely chopped
• 1 (28 ounce) can whole tomatoes, crushed by hand and not drained (preferably san marzano)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 (8 ounce) eggplants, cut lengthwise into 1/2 inch slices
• 2 tablespoons extra virgin olive oil, divided
• 1 1/4 teaspoons kosher salt, divided
• 1/4 teaspoon fresh ground black pepper
• 1/3 cup onion, diced
• 1 teaspoon garlic, minced
• 3/4 teaspoon fresh oregano, chopped
• 3/4 teaspoon fresh thyme, chopped
• 3/4 teaspoon fresh italian parsley, chopped
• 1 pinch crushed red pepper flakes
• 1/3 cup roasted red pepper, cut into 1/4- to 1/2-inch dice
• 1 tablespoon red wine vinegar
• 2 tablespoons extra virgin olive oil
• 1/2 lb ground lamb
• 1/2 cup dry red wine
• 1/2 cup veal demi-glace or 1/2 cup beef demi-glace
• 2 teaspoons fresh mint, chopped
• kosher salt & freshly ground black pepper
• 2 plum tomatoes
• 1/2 cup extra virgin olive oil, divided
• kosher salt & freshly ground black pepper
• 10 ounces mafalda pasta, broken into 2- to 3-inch-long pieces
• 4 teaspoons shallots, minced (from about 1 shallot)
• 1 cup grana padano, grated
• 2 teaspoons sherry wine vinegar
• 1/4 cup fresh goat cheese, crumbled
• 4 teaspoons fresh parsley, chopped

Recipe

• 1 first make the basic tomato sauce: heat oil, over medium high heat, about 2 minutes; stir in onions and garlic, cook, stirring frequently, until onions soften and are translucent, 5 minutes.
• 2 stir in the basil, tomatoes, season with salt and pepper, continue cooking, stirring frequently, until tomatoes break down and sauce coats the back of a spoon, about 20 minutes; remove from heat (makes 2 cups sauce).
• 3 make the eggplant caponata: brush eggplant slices with half the olive oil, then season with salt and pepper; grill on both sides, until marked, then cool completely.
• 4 dice into 1/2 inch pieces.
• 5 heat remaining tablepoon of oil in a skillet, over medium high eat, and stir in onions and garlic, stir frequently, until onions are translucent, 5 minutes; stir in herbs and 1/2 cup of the basic tomato sauce, bring to a boil.
• 6 fold in diced eggplant and crushed red pepper flakes, roasted red pepper, red wine vinegar, and 1 teaspoon salt; remove from heat, taste and adjust seasonings as desired.
• 7 now, to create the lamb meat sauce: heat oil in a 2 quart saucepan, over medium high heat, stir in lamb and cook, stirring frequently, until meat is browned, about 5 to 8 minutes; add wine and scrape bottom of saucepan.
• 8 continue cooking until wine is reduced by half; stir in demi-glace and cook until the total liquid is reduced by 1/3.
• 9 stir in remaining 1 1/2 cups of the basic tomato sauce, fresh mint, and simmer for about 20 minutes; remove from heat and season with salt and pepper (you should now have 2 cups of sauce).
• 10 now we will roast the tomatoes: preheat oven to 375 degrees f; slice tomatoes, lengthwise, into 1/4 inch thick slices and place on a parchment lined baking sheet.
• 11 sprinkle with 2 teaspoons oil, and season with a pinch of salt and pepper; roast the tomatoes until lightly caramelized on the top, 10 to 15 minutes.
• 12 meanwhile, cook the pasta in salted water about 8 to 10 minutes (or according to package directions) and drain; toss with 2 tablespoons of oil and spread on a baking sheet to cool slightly.
• 13 at this point, you can pack everything up and refrigerate for assembly up to 2 days later!
• 14 heat the remaining 1/4 cup oil in a medium pot, over medium low heat, add shallots and cook, stirring frequently, until lightly browned, about 1 minute; stir in cooked pasta, 1 1/2 cups of the lamb meat sauce.
• 15 gently stir in the eggplant caponata, then the cheese, vinegar, and season to taste with salt and pepper; remove from heat.
• 16 to serve: spoon pasta into large serving bowls, top with remaining lamb meat sauce, sprinkle with goat cheese and chopped parsley; arrange roasted tomato slices on each bowl as a garnish.