Greek Lamb and Feta Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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We mix the lamb with beef so the lamb flavor doesn't dominate. If assembling ahead, sprinkle with feta cheese just before baking. Ingredients:
2 teaspoons olive oil |
1 1/2 cups chopped onion |
1 1/2 tablespoons minced garlic |
1 tablespoon chopped fresh rosemary |
9 ounces lean ground lamb |
9 ounces extra-lean ground beef |
1 1/4 cups unsalted chicken stock (such as swanson) |
3/4 teaspoon kosher salt |
3/4 teaspoon freshly 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 grated lemon rind |
9 no-boil lasagna noodles |
cooking spray |
3 ounces feta cheese, crumbled (about 3/4 cup) |
3 tablespoons chopped fresh flat-leaf parsley |
Directions:
1. Preheat oven to 375°.
2. 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.
3. Combine ricotta and rind in a small bowl. Spread 1 tablespoon ricotta mixture over one side of each lasagna noodle.
4. Spread 2 cups tomato mixture in bottom of an 11 x 7inch 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; bake at 375° for 40 minutes. Remove foil; let stand 10 minutes. Sprinkle with parsley.
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