Greek Lamb and Feta Lasagna
photo by Satyne
- Ready In:
- 1hr 35mins
- Ingredients:
- 17
- Serves:
-
9
ingredients
- 9.85 ml olive oil
- 354.88 ml onions, chopped
- 22.18 ml garlic, minced
- 14.79 ml fresh rosemary, chopped
- 255.14 g lean ground lamb
- 255.14 g extra lean ground beef
- 295.73 ml unsalted chicken stock
- 3.69 ml kosher salt
- 3.69 ml fresh ground black pepper
- 793.78 g can crushed tomatoes, undrained
- 396.89 g can crushed tomatoes, undrained
- 295.73 ml part-skim ricotta cheese
- 2.46 ml lemon rind, grated
- 9 no-boil lasagna noodles
- cooking spray
- 85.04 g feta cheese, crumbled (about 3/4 cup)
- 44.37 ml fresh flat-leaf parsley, chopped
directions
- 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.
- Combine ricotta and rind in a small bowl. Spread 1 tablespoons ricotta mixture over one side of each lasagna noodle.
- 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.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
DailyInspiration
United States