We mix the lamb with beef so the lamb flavor doesn't dominate. If assembling ahead, sprinkle with feta cheese just before baking.
2 teaspoons olive oil
1 1/2 cups chopped onion
1 1/2 tablespoons minced garlic
1 tablespoon chopped fresh rosemary
9 ounces lean ground lamb
9 ounces extra-lean ground beef
1 1/4 cups unsalted chicken stock (such as Swanson)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 (28-ounce) can crushed tomatoes, undrained
1 (14-ounce) can crushed tomatoes, undrained
1 1/4 cups part-skim ricotta cheese
1/2 teaspoon grated lemon rind
9 no-boil lasagna noodles
3 ounces feta cheese, crumbled (about 3/4 cup)
3 tablespoons chopped fresh flat-leaf parsley
How to Make It
Preheat oven to 375°.
Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and next 4 ingredients (through beef); cook 14 minutes or until lamb and beef are browned, stirring to crumble. Add stock to pan; cook 3 minutes. Stir in salt, pepper, and tomatoes. Bring to a boil; reduce heat, and simmer 4 minutes, scraping pan to loosen browned bits.
Combine ricotta and rind in a small bowl. Spread 1 tablespoon ricotta mixture over one side of each lasagna noodle.
Spread 2 cups tomato mixture in bottom of an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Arrange 3 lasagna noodles, ricotta side up, over tomato mixture; top with 2 cups tomato mixture. Repeat layers twice, ending with 2 cups tomato mixture. Sprinkle evenly with feta cheese. Cover with foil; bake at 375° for 40 minutes. Remove foil; let stand 10 minutes. Sprinkle with parsley.
Since there are just 2 of us, I cut this in half and still had leftovers for lunch. Didn't have no-boil lasagna noodles, so cooked them and dropped the ricotta over the top as I layered. As mentioned earlier, I added some tomato paste to thicken the sauce. Served with a green salad and toasted garlic bread.
I was so excited to try this and then found it to be incredibly bland. Granted, my family likes things bold and spicy, and our favorite lasagna is made with hot Italian sausage, so maybe this was just too basic for us. I didn't feel it was very "Greek," either (you can barely taste the feta) - maybe some olives would perk it up? We had a Greek salad on the side, which did pair nicely.
This recipe tastes great - but there are several errors (IMHO) in the instructions:
1. Spread 2 TBSP of the ricotta mix on each noodle - 1 TBSP leaves you with half of the mix left in the bowl.
2. No way this recipe fits in a 7x11 baking dish. This should be obvious just by eyeballing the ingredients to the dish. I used a standard 9x13 baking dish and once the noodles swelled, it bubbled over some even then. Had I attempted to stuff this into a 7x11, it would have been overflowing all over the oven.
3. Don't put 2-cups of the meat-tomato mix on the bottom and between layers - there won't be enough to cover the top. I'd suggest putting 1 cup on the bottom and maybe 1.5 cups between layers. That should leave enough for the top.
The whole family loved this! Added cornstarch to the stock, and then added tomato paste to the meat sauce when it was still soupy. Also added some mozzarella to the ricotta. We'll definitely have this again. The rosemary was lovely, and the lemon gave good flavor. Even my picky son ate seconds.
Absolutely delicious! On the first go-round, I made the recipe exactly as written, and found it to be too wet (seems to be a popular complaint). Second attempt I thickened the sauce with a bit of cornstarch slurry, used half chicken broth and half beef broth (to offset the "meh" flavor cornstarch can give) and added an additional 4 oz. of ground beef. Voila, Perfect! I will be making this for clients often (I'm a personal chef) subbing all beef or even turkey for those who won't eat lamb. This is a solid, delicious dish.
I made a few adjustments to this recipe that must have addressed the issues above because I and my family and guests all loved this lasagna. In fact, I would say I especially loved it BECAUSE it didn't have any mozzarella - made it much lighter. I used almost half a can of tomato paste in addition to the stock and tomatoes and let the sauce simmer for over 30 minutes to make sure the flavors really married. I also added kalmatta black olives along with the tomatoes to give the sauce more flavor. I seasoned every layer w/salt and pepper and added some dried oregano to the meat mixture at the beginning. I also browned the meat then removed it and cooked the onions and garlic in the meat drippings then put the meat back in. Lastly, I put more lemon zest than they called for and added fresh parsley to the ricotta mixture. I used a lot of lasagna methods from Barefoot Contessa's Turkey Sausage lasagna, but loved the fresh twist the lamb and lemon brought to the table here.
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