Photo: Brian Woodcock; Styling: Mary Clayton Carl
Hands-on Time
35 Mins
Total Time
1 Hour 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.

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 3

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

Step 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.

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