Greek Lamb and Feta Lasagna

  • MTN326 Posted: 04/26/13
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    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.

  • tjanddd Posted: 03/14/13
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    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.

  • moonlion707 Posted: 03/21/13
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    This one generously serves 9, and is only 8 Weight Watchers' Points Plus.I love it for company dinner with another vegetable. I found 9 oz ground lamb at the local specialty meat market.

  • skwirler Posted: 02/18/13
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    I was disappointed this wasn't better. Noting jrbmom, I added egg to the ricotta. It didn't help much. The sauce was too thin, and the no boil noodles were overcooked. I didn't get much flavor from either the lamb or the feta, both of which were excellent quality. I did very much enjoy the bright notes of lemon every couple of bites. I'd recommend cutting a little liquid and cooking for a bit uncovered.

  • NancieLewis Posted: 03/12/13
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    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.

  • b3onderl Posted: 03/05/13
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    This was ABSOULTELY AWFUL! I took one bite and dumped the rest of it. It turned out extremely soupy (I even let it sit for 20 minutes). The smell was absolutely horried as well. I have had terrible experiences cooking lasanga variations, I will just stick to recipies that only require sauce from a can/bottle and cheese from a bag. I would not suggest anyone make this.

  • sueali Posted: 03/23/13
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    Big hit. I used a lamb, beef and veal mixture sold for meatloaf. I also made a tahini roasted cauliflower for a side dish.

  • Flintstone Posted: 02/27/13
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    Based upon the comments, I added some cornstarch (a heaping tablespoon or so) to the chicken stock to thicken up the sauce. I think that really helped. I had some leftover fresh mozzarella that I layered in as well, which was awesome. The whole thing was even better the next day. My boyfriend loved it -- he was sad when it was all gone!

  • JohnSh Posted: 03/25/13
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    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.

  • CRWalker Posted: 03/11/13
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    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.

  • KathJB Posted: 03/06/13
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    Good recipe but I made the following changes after reading the previous reviews. I reduced the chicken stock to 1/2 cup. I added some shredded mozzarella to the cheese layer. And I let it sit for 20 minutes after cooking. I also used 24 oz. of meat (16 oz. lean lamb/8 oz. ground sirloin) since that's what I thawed and I didn't see the point of throwing away 6 oz. of meat. I think a little more meat gave the lasagna more body. Also added 2 Tablespoons of tomato paste to the sauce for a richer taste and let the sauce simmer for about 15 minutes.. It was not watery. My husband really liked it and I found it very easy to make and a nice change from my regular CL lasagna.

  • JRBMOM Posted: 02/18/13
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    I love recipes where I can use ground venison. This fit that opportunity. It was delicious and my husband and daughter loved it. There are a few adjustments which need to be made. It is a bit loose so a binder needs to be added. I will try a 1/3 cup italian bread crumbs in the ricotta. It also would help to add some mozzarella to the ricotta or parmesean. This would interfere with the calorie content

  • Phillygirl2 Posted: 02/27/13
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    I thought this was delicious. I didn't think it was soupy at all, but we got distracted and I let it rest for closer to 20 minutes rather than the 10 recommended and maybe that's what made the difference. I will definitely make this again.

  • KDesrochers1 Posted: 02/19/13
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    I made this last night and we enjoyed it. It was a bit soupy-so maybe next time I will cut down on the chicken broth. The lemon in the ricotta added nice flavor. We love lasagna and are always looking for variations and this was a nice change. I did use a 13x9 inch pan which added more lasagna noodles than the recipe called for. I still had plenty of sauce to cover them.

  • BeckiSue Posted: 02/21/13
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    We liked the concept of this recipe - lamb, rosemary, lemon and feta all complimented each other well. However, the lasagna lacked substance. It was basically noodles and a little cheese floating in sauce.

  • sukeedog Posted: 04/07/13
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    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.

  • AriaVagabond Posted: 02/19/13
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    I made this last night. It was perfect for entertaining because I was able to assemble it ahead and keep it in the fridge until I was ready to put it in the oven. The rosemary really shines through, but I didn't pick up on the lemon flavor that others mention. Next time, I will add more lemon or leave it out entirely. It was very satisfying as a meaty lasagna and less work intensive than other lasagnas. We're looking forward to the leftovers!

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