Lamb and Goat Cheese Lasagna |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 12 |
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This has a bit of Greek influence. I've really started to get into the combination of lamb and goat cheese lately. I think it compliments each other very well. This is rich and tangy lasagna goodness. Ingredients:
1 lb ground lamb |
2 tablespoons extra virgin olive oil |
1 onion |
2 large garlic cloves |
1 (28 ounce) can ready cut tomatoes |
1 tablespoon fresh oregano |
1 tablespoon fresh parsley |
1/2 teaspoon fresh mint |
1/2 teaspoon red pepper flakes |
1 tablespoon honey |
1/2 cup white wine |
kosher salt |
fresh black pepper |
6 ounces crumbled feta cheese |
3 ounces kasseri cheese |
9 ounces uncooked lasagna noodles |
Directions:
1. Heat oven to 375°F.
2. Chop your onions, mince your garlic, and chop your herbs.
3. Heat pan with olive oil on med-high heat and add onions and ground lamb. Saute until lamb is nicely brown and the onions start to turn translucent.
4. Add your garlic, tomatoes, herbs, pepper flakes, honey and wine.
5. Mix together and let simmer on med for 15 minutes. Taste and add kosher salt and pepper to your taste. Then turn to low and let simmer another 15 minutes.
6. While doing this boil your pasta until ALMOST Al Dente. Drain and rinse with cold water immediately to prevent pasta from cooking any further.
7. Line a 12x 8x baking dish with your first layer of pasta. Then add sauce and crumble a thin layer of feta. Repeat this three times. Save all of the kasseri cheese for the top.
8. So it should be: pasta, sauce and cheese, and repeat.
9. Cover with tin foil and bake for 25 minutes. After 25 minutes remove tin foil and bake for another 25 minutes. The cheese should be golden brown.
10. Let set and cool for 15-20 minutes and serve.
11. a fresh salad and french bread to be dipped in olive oil and balsamic vinegar goes really well with this.
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