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

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

Recipe by Cooking Light March 2013

Gallery

Credit: Brian Woodcock; Styling: Mary Clayton Carl

Recipe Summary test

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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