Lamb and Feta Cheese Lasagna

Recipe courtesy "From Emeril's Kitchens: Favorite Recipes from Emeril's Restaurants", by Emeril Lagasse, HarperCollins Publishers, Inc., New York, 2003

Show: Emeril LiveEpisode: Practically Perfect Pasta

Rated: 4 stars out of 5Rate itRead users' reviews (9)

RECIPE
COMMENTS & REVIEWS(9)

Cook Time:
1 hr 30 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 30 min
Inactive Prep: 15 min
Cook: 1 hr 30 min
Total:: 2 hr 15 min

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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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Comments & Reviews

recipe Lamb and Feta Cheese Lasagna
the slummertown, CO 03-15-2009
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mods
Rated: 5 stars out of 5

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. Read more
recipe Lamb and Feta Cheese Lasagna
Melissa Baltimore, MD 12-07-2008
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almost 5 stars
Rated: 4 stars out of 5

This was a wonderful experience in greek lasagna. The 3 cheeses meld together to delight the taste buds; the lamb takes it a... step beyond beef lasagna. The sauce was very good, but not excellent. I will make this for company soon. My husband thought it was delicious. Another keeper, Emeril. You're the best!Read more
recipe Lamb and Feta Cheese Lasagna
Hollie Auburn, WA 12-05-2007
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Stop Rating when you haven't tried the recipe
Rated: 5 stars out of 5

How can you give a rating when you haven't even tried the recipe? It really skews the results... then some people wont even... look at the recipe because it has a lower rating.Read more
recipe Lamb and Feta Cheese Lasagna
Anonymous 02-11-2007
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great!!!
Rated: 4 stars out of 5

This was the first lasagna I have ever cooked (it never appealed to me before). It was wonderful. Lamb and feta makes it... very greek! Everyone enjoyed it.Read more
recipe Lamb and Feta Cheese Lasagna
Anonymous 02-03-2007
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Great Alternative to Traditional Lasagna
Rated: 5 stars out of 5

We've even taken the leftovers from this camping to warm over the grill in foil! It's really a wonderful flavor blend.
recipe Lamb and Feta Cheese Lasagna
Anonymous 05-16-2006
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great
Rated: 5 stars out of 5

I think It was the best lasagna ever