Lamb and Goat Cheese Lasagna

Total Time
1hr 40mins
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.

Ingredients Nutrition

Directions

  1. Heat oven to 375°F.
  2. Chop your onions, mince your garlic, and chop your herbs.
  3. 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.
  4. Add your garlic, tomatoes, herbs, pepper flakes, honey and wine.
  5. 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.
  6. While doing this boil your pasta until ALMOST Al Dente. Drain and rinse with cold water immediately to prevent pasta from cooking any further.
  7. 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.
  8. So it should be: pasta, sauce and cheese, and repeat.
  9. 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.
  10. Let set and cool for 15-20 minutes and serve.
  11. a fresh salad and french bread to be dipped in olive oil and balsamic vinegar goes really well with this.

Reviews

(2)
Most Helpful

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.

tara portee May 25, 2008

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.

Dr. Jenny March 02, 2008

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