Prep 25 mins
Cook 1 hr 15 mins
This has a bit of Greek influence. I've really started to get into the combination of lamb and goat cheese lately. I think it compliments each other very well. This is rich and tangy lasagna goodness.
- 1 lb ground lamb
- 2 tablespoons extra virgin olive oil
- 1 onion
- 2 large garlic cloves
- 1 (28 ounce) canready cut tomatoes
- 1 tablespoon fresh oregano
- 1 tablespoon fresh parsley
- 1⁄2 teaspoon of fresh mint
- 1⁄2 teaspoon red pepper flakes
- 1 tablespoon honey
- 1⁄2 cup white wine
- kosher salt
- fresh black pepper
- 6 ounces crumbled feta cheese
- 3 ounces kasseri cheese
- 9 ounces uncooked lasagna noodles
- Heat oven to 375°F.
- Chop your onions, mince your garlic, and chop your herbs.
- Heat pan with olive oil on med-high heat and add onions and ground lamb. Saute until lamb is nicely brown and the onions start to turn translucent.
- Add your garlic, tomatoes, herbs, pepper flakes, honey and wine.
- Mix together and let simmer on med for 15 minutes. Taste and add kosher salt and pepper to your taste. Then turn to low and let simmer another 15 minutes.
- While doing this boil your pasta until ALMOST Al Dente. Drain and rinse with cold water immediately to prevent pasta from cooking any further.
- Line a 12x 8x baking dish with your first layer of pasta. Then add sauce and crumble a thin layer of feta. Repeat this three times. Save all of the kasseri cheese for the top.
- So it should be: pasta, sauce and cheese, and repeat.
- Cover with tin foil and bake for 25 minutes. After 25 minutes remove tin foil and bake for another 25 minutes. The cheese should be golden brown.
- Let set and cool for 15-20 minutes and serve.
- a fresh salad and french bread to be dipped in olive oil and balsamic vinegar goes really well with this.
This was a flavorful change of pace. I enjoyed the herbs, the twang of the cheese and I always enjoy lamb. The sauce was good. I was thinking that some tomato sauce would have been a good addition. I think that might have helped bind the dish together more and made it more moist. I couldn't find any kasseri cheese so I added more feta. I think I am going to pour a little tomato sauce on my leftovers and see what I think.
This lasagne is absolutely OUTSTANDING! I would give it more than 5 stars if I could. It is one of the best lasagnes I have ever had and my new favorite. Angela Dawn is right when she said how complimentary the lamb and goat cheese are together. The prep is a little time consuming (e.g., chopping all the fresh herbs), but well worth the effort and not difficult to prepare. I thought the fresh herbs were delicious in this dish. I used about 1.5 pounds of lamb so my lasagne was extra meaty, but there was enough sauce that is was nice and moist. I also used 6 oz of the kasseri cheese on top because I like my dish really cheesy. I also added a little extra crushed red pepper flakes. Other than that, I followed all directions as specified. When it came time to use kosher salt and pepper to taste, I used quite a bit. We served this with Bev's Grilled Panzanella Salad, which was a nice compliment. Thanks Angela Dawn for this wonderful recipe. I am looking forward to my leftovers tonight and I will definitely be making this lasagne frequently.