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Greek Lamb and Feta Lasagna

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“From Cooking Light Magazine. This recipe mixes lamb with beef so the lamb flavor won't overpower the dish. If assembling ahead, sprinkle with feta cheese just before baking.”
READY IN:
1hr 35mins
SERVES:
9
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Combine ricotta and rind in a small bowl. Spread 1 tablespoons ricotta mixture over one side of each lasagna noodle.
  3. 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.

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