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Noodle-Less Leftover Lamb Zucchini Lasagna

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“I had some leftover leg o' lamb and came up with this recipe. We like this a lot, in fact it's warming up in the oven as I write this, smells wonderfully of feta cheese and lamb, and I can't wait to dig in!”
READY IN:
35mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

Directions

  1. Place 1/2 of the lamb cubes, one head of roasted garlic, 1/2 of the tomatoes, 1/2 of the chopped red bell pepper, 1/2 of the olives, and 1/3 of the feta cheese in the bottom of a baking pan (I used and 8"x8" pan).
  2. Mix the ingredients all around and season with salt and pepper.
  3. Place a layer of thin zucchini slices over top the lamb mixture, treating the zucchini ribbons as if they are lasagna noodles.
  4. Drizzle 1 1/2 tbs of the olive oil over top the zucchini and season once again with salt & pepper.
  5. Place 1/2 of the lamb cubes, one head of roasted garlic, 1/2 of the tomatoes, 1/2 of the chopped red bell pepper, 1/2 of the olives, and 1/3 of the feta cheese over the layer of zucchini.
  6. Once again drizzle olive oil and sprinkle with salt & pepper to taste.
  7. FInally sprinkle the remaining 1/3 of the feta cheese atop the zucchini.
  8. Bake at 350 for 30-45 mins, or until the feta is golden brown and the zucchini is tender.

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