Rating: 3.5 stars
22 Ratings
  • 1 star values: 1
  • 2 star values: 2
  • 3 star values: 5
  • 4 star values: 8
  • 5 star values: 6

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

Krista Ackerbloom Montgomery
Recipe by Cooking Light March 2013

Gallery

Brian Woodcock; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
35 mins
total:
1 hr 30 mins
Yield:
Serves 9
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

321 calories; fat 13.3g; saturated fat 6g; mono fat 5.1g; poly fat 0.9g; protein 23.8g; carbohydrates 28.5g; fiber 3.8g; cholesterol 62mg; iron 3.7mg; sodium 543mg; calcium 206mg.
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