Greek Lamb and Feta Lasagna
Ingredients
- 2 teaspoons olive oil
- 1 1/2 cups onions, chopped
- 1 1/2 tablespoons garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 9 ounces lean ground lamb
- 9 ounces extra lean ground beef
- 1 1/4 cups unsalted chicken stock
- 3/4 teaspoon kosher salt
- 3/4 teaspoon fresh 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 lemon rind, grated
- 9 no-boil lasagna noodles
- cooking spray
- 3 ounces feta cheese, crumbled (about 3/4 cup)
- 3 tablespoons fresh flat-leaf parsley, chopped
Instructions
- Preheat oven to 375 degrees F. 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 tablespoons 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 and bake at 375 degrees for 40 minutes. Remove foil; let stand 10 minutes. Sprinkle with parsley.
