Greek Lamb and Feta Lasagna |
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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 9 |
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From Cooking Light Magazine. This recipe mixes lamb with beef so the lamb flavor won't overpower the dish. If assembling ahead, sprinkle with feta cheese just before baking. Ingredients:
2 teaspoons olive oil |
1 1/2 cups onions, chopped |
1 1/2 tablespoons garlic, minced |
1 tablespoon fresh rosemary, chopped |
9 ounces lean ground lamb |
9 ounces extra lean ground beef |
1 1/4 cups unsalted chicken stock |
3/4 teaspoon kosher salt |
3/4 teaspoon fresh ground black pepper |
1 (28 ounce) can crushed tomatoes, undrained |
1 (14 ounce) can crushed tomatoes, undrained |
1 1/4 cups part-skim ricotta cheese |
1/2 teaspoon lemon rind, grated |
9 no-boil lasagna noodles |
cooking spray |
3 ounces feta cheese, crumbled (about 3/4 cup) |
3 tablespoons fresh flat-leaf parsley, chopped |
Directions:
1. Preheat oven to 375 degrees F. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and next 4 ingredients (through beef); cook 14 minutes or until lamb and beef are browned, stirring to crumble. Add stock to pan; cook 3 minutes. Stir in salt, pepper, and tomatoes. Bring to a boil; reduce heat, and simmer 4 minutes, scraping pan to loosen browned bits.
2. Combine ricotta and rind in a small bowl. Spread 1 tablespoons ricotta mixture over one side of each lasagna noodle.
3. Spread 2 cups tomato mixture in bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 lasagna noodles, ricotta side up, over tomato mixture; top with 2 cups tomato mixture. Repeat layers twice, ending with 2 cups tomato mixture. Sprinkle evenly with feta cheese. Cover with foil and bake at 375 degrees for 40 minutes. Remove foil; let stand 10 minutes. Sprinkle with parsley.
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