Photo: Lamb and Feta Cheese Lasagna Recipe
Ingredients
- 1 1/2 pounds lean ground lamb
- 1 cup chopped yellow onions
- 1 tablespoon chopped garlic
- 2 ounces prosciutto, diced
- 2 tablespoons tomato paste
- 1/4 cup lightly toasted pine nuts
- 1 (28-ounce) can diced tomatoes and their juices
- 1 (14-ounce) can diced tomatoes and their juices
- 2 teaspoons chopped fresh oregano leaves
- 1 teaspoon chopped fresh rosemary leaves
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound ricotta cheese
- 6 ounces feta cheese, crumbled
- 1 1/4 cups packed grated Parmesan
- 1 pound lasagna noodles, cooked
Directions
Preheat the oven to 350 degrees F.
Heat a large skillet over medium-high heat. Add the lamb and cook, stirring to break up the meat, for 2 minutes. Remove from the heat and drain in a colander. Discard the fat from the pan, return the meat to the pan, and cook, stirring, for 3 minutes. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the prosciutto and tomato paste, stir well, and cook for 1 minute. Stir in the pine nuts. Add the tomatoes and their juices and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for 25 minutes. Add the oregano, rosemary, salt, and pepper, and stir well. Remove from the heat and let cool.
Combine the ricotta, feta, and 1 cup of the Parmesan in a medium bowl and mix well.
Place a layer of lasagna noodles in the bottom of a 9-inch square baking dish. Spread 1/3 of the lamb mixture over the noodles and top with 1/3 of the cheese mixture. Repeat with the remaining ingredients, for 3 layers in all. Sprinkle the top with the remaining 1/4 cup Parmesan.
Cover tightly with aluminum foil and bake for 50 minutes. Uncover and bake until bubbling and golden brown, about 15 minutes longer. Remove from the oven and let sit for 15 minutes before serving.
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By milla_9854835
Boucherville, QC
on January 16, 2011
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It was good but I have had better lasagna. I found it to be a bit dry. I did however enjoy the lamb very much and was happy to be able to use the feta cheese in a recipe (I often have some left over and don't know what to do with it other than add it to salds. I made it with oven-ready lasagna and had to cook the lasagna a bit longer and add some tomato juice because the top layer was not cooked (this happens when the sauce is too thick. I may do this recipe again but will probably make a few changes.
By alliemarie.desi...
Jacksonn, 70
on September 24, 2010
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I have never made lasagna before and decided to try this non-traditional lasagna as my first. I loved it so much that I may never get around to making my first traditional lasagna.The lamb mixture is so delicious. I thought it might be good enough to eat on its own, and the feta gives such a nice but subtle flavor. I think I may add a tad more feta next time, just because I love that flavor so much. The only variation, I made was that I used whole wheat lasagna noodles.
By food_11736569
slummertown, CO
on March 15, 2009
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Great Recipe - my mods are to add some thin sliced fresh mozzarella to the top when you remove the foil as well as some freshly sliced roma tomatos on top and to use 1lb of lamb and 1/2 lb of ground beef to really enhance the meaty flavor.
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