Greek Lamb and Feta Lasagna

Photo: Brian Woodcock; Styling: Mary Clayton Carl

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

Yield: Serves 9
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 35 Minutes
Total: 1 Hour, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 321
  • Fat: 13.3g
  • Saturated fat: 6g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 0.9g
  • Protein: 23.8g
  • Carbohydrate: 28.5g
  • Fiber: 3.8g
  • Cholesterol: 62mg
  • Iron: 3.7mg
  • Sodium: 543mg
  • Calcium: 206mg

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

Preparation

  1. 1. Preheat oven to 375°.
  2. 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. 3. Combine ricotta and rind in a small bowl. Spread 1 tablespoon ricotta mixture over one side of each lasagna noodle.
  4. 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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