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Home Ground Lamb Recipes / Lamb Mince Recipes

The Best Lamb and Feta Lasagna

in Ground Lamb Recipes / Lamb Mince Recipes
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A Slice Of Cheesy Lamb And Feta Lasagna With Chopped Parsley On Top

Picture of The Best Lamb and Feta Lasagna ready to serve.

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The Best Lamb and Feta Lasagna. It’s been a while since I posted a lamb recipe huh?

I made this a couple of weeks ago and have had a lot of people ask me for the recipe. It really was really good. And the best part? For one piece, it is only a few calories and makes a great lunch or dinner. It was super filling, and a definite make again.

A NOTE TO THOSE WHO “DON’T” LIKE LAMB: TRY IT

Seriously, if you say you don’t like lamb…you haven’t had a good lamb. Plus, this Lamb and Feta Lasagna recipe calls for the ground lamb, which is not as expensive as a lamb shank etc. and is not as earthy. It has a very mild lamb taste and is a great gateway into other lamb meats.

I believe that you can find ground lamb at selected stores, but I HIGHLY encourage you to visit a meat shop or butcher to purchase it. I snagged mine from a downtown market, and it’s always packaged in 1-pound bags and is super fresh.

One change I would make if I were to make this again I would do 3/4 lamb and 1/4 beef. I just really love to taste that lamb, you know? Ok. So, here is what you need for The Best Lamb and Feta Lasagna.

A Slice Of Cheesy Lamb And Feta Lasagna With Chopped Parsley On Top

The Best Lamb and Feta Lasagna

Eleanor CraigEleanor Craig
This lamb and feta lasagna recipe is unique because I mixed ground beef on it. The Feta cheese and fresh rosemary added a strong warm flavor.
5 from 2 votes
Print Recipe Share by Email Pin Recipe Share on Facebook
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine Italian
Servings 3 people
Calories 678 kcal

Ingredients
 
 

  • Glass Bowl Of Olive Oil Isolated On White Background2 teaspoons olive oil
  • Ripe Yellow Onion On A White Background1.5 cups yellow onion - chopped
  • Garlic1.5 tablespoons garlic - chopped
  • Rosemary1 tablespoon rosemary - chopped
  • Tasty Minced Meat Isolated On White Background250 grams ground lamb (minced lamb)
  • Raw Meat Mince250 grams ground beef (minced beef)
  • Bowl Of Fresh Chicken Broth1 ¼ cups chicken stock (chicken broth or chicken bouillon) - unsalted
  • Wooden Bowl Of Salt1 teaspoons salt
  • Ground Black Pepper Pile, Paths, Top1 teaspoon ground black pepper
  • Crushed Tomatoes1 can passata or crushed tomatoes (tomato puree with seeds removed) - 28-ounce
  • Crushed Tomatoes1 can passata or crushed tomatoes (tomato puree with seeds removed) - 14-ounce
  • Fresh Ricotta Cheese1 ¼ cups Ricotta cheese
  • Fresh Lemon Zest And Grater½ teaspoon lemon zest
  • Lasagne Sheets9 pieces lasagna sheets - no boil
  • Feta Cheese Cubes On White¾ cup feta cheese
  • Parsley On White Background3 tablespoons parsley - chopped

Instructions
 

  • Heat your oven up to 375°F.
  • Heat up a pan with the oil. Add onions, garlic, rosemary, lamb and beef. Cook the meat until just browned. You do not want to dry it out because it is going to continue to cook in the oven.
  • Add stock to the pan and mix to incorporate.
  • Add salt, pepper, and tomatoes. Bring to a boil. Reduce the heat and simmer for 4 minutes. Keep stirring, so nothing burns or sticks to the bottom of the pan.
  • Combine the ricotta and grated lemon rind in a bowl. Add a little salt and pepper for an extra kick. Spread 1 tablespoon on each no-boil noodle.
  • Spread 2 cups of the sauce in an 11×7 inch pan coated with cooking spray. I love the Le Creuset baking dishes. Seriously NOTHING sticks to them.
  • Arrange three ricotta-covered noodles, RICOTTA SIDE UP over the sauce. Top with two more cups of sauce. Repeat this process until you end with the remaining sauce on top of the noodles.
  • Sprinkle with the feta cheese and cover with foil. Bake in the oven for about 40 minutes. Sometimes my oven takes longer. I just keep peeking to make sure it looks “set up” and not too liquidy anymore.
  • Remove the foil and let the lasagna cool for about 10–15 minutes. This will help it set up a bit more and make it easier for cutting. Sprinkle with the parsley and serve.

Nutrition

Calories: 678kcalCarbohydrates: 42gProtein: 53gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 164mgSodium: 2161mgPotassium: 1308mgFiber: 7gSugar: 19gVitamin A: 1112IUVitamin C: 38mgCalcium: 499mgIron: 8mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
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