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.
The Best Lamb and Feta Lasagna
Ingredients
2 teaspoons olive oil
1.5 cups yellow onion - chopped
1.5 tablespoons garlic - chopped
1 tablespoon rosemary - chopped
250 grams ground lamb (minced lamb)
250 grams ground beef (minced beef)
1 ¼ cups chicken stock (chicken broth or chicken bouillon) - unsalted
1 teaspoons salt
1 teaspoon ground black pepper
1 can passata or crushed tomatoes (tomato puree with seeds removed) - 28-ounce- 1 can passata or crushed tomatoes (tomato puree with seeds removed) - 14-ounce
1 ¼ cups Ricotta cheese
½ teaspoon lemon zest
9 pieces lasagna sheets - no boil
¾ cup feta cheese
3 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.
