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Greek Lamb and Feta Lasagna

Photo: Brian Woodcock; Styling: Mary Clayton Carl
Hands-on time 35 mins
Total time 1 hr, 30 mins
Yield

Serves 9

We mix the lamb with beef so the lamb flavor doesn't dominate. If assembling ahead, sprinkle with feta cheese just before baking.

Ingredients

  • 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
  • Cooking spray
  • 3 ounces feta cheese, crumbled (about 3/4 cup)
  • 3 tablespoons chopped fresh flat-leaf parsley

Nutrition Information

  • calories 321
  • fat 13.3 g
  • satfat 6 g
  • monofat 5.1 g
  • polyfat 0.9 g
  • protein 23.8 g
  • carbohydrate 28.5 g
  • fiber 3.8 g
  • cholesterol 62 mg
  • iron 3.7 mg
  • sodium 543 mg
  • calcium 206 mg

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. Combine ricotta and rind in a small bowl. Spread 1 tablespoon ricotta mixture over one side of each lasagna noodle.

  4. 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.