GREEK LASAGNA WITH FETA CHEESE RECIPES

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GREEK LAMB AND FETA LASAGNA RECIPE | MYRECIPES



Greek Lamb and Feta Lasagna Recipe | MyRecipes image

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

Provided by Krista Ackerbloom Montgomery

Total Time 1 hours 30 minutes

Yield Serves 9

Number Of Ingredients 17

2 teaspoons olive oil
1?½ cups chopped onion
1?½ tablespoons minced garlic
1 tablespoon chopped fresh rosemary
9 ounces lean ground lamb
9 ounces extra-lean ground beef
1?¼ cups unsalted chicken stock (such as Swanson)
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper
1 (28-ounce) can crushed tomatoes, undrained
1 (14-ounce) can crushed tomatoes, undrained
1?¼ cups part-skim ricotta cheese
½ teaspoon grated lemon rind
9 no-boil lasagna noodles
Cooking spray
3 ounces feta cheese, crumbled (about 3/4 cup)
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Preheat oven to 375°.
  • 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 : Calories 321 calories, CarbohydrateContent 28.5 g, CholesterolContent 62 mg, FatContent 13.3 g, FiberContent 3.8 g, ProteinContent 23.8 g, SaturatedFatContent 6 g, SodiumContent 543 mg

GREEK LAMB AND FETA LASAGNA RECIPE - FOOD.COM



Greek Lamb and Feta Lasagna Recipe - Food.com image

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.

Total Time 1 hours 35 minutes

Prep Time 35 minutes

Cook Time 1 hours

Yield 9 serving(s)

Number Of Ingredients 17

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

Steps:

  • 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.

Nutrition Facts : Calories 263.6, FatContent 14.6, SaturatedFatContent 7, CholesterolContent 58, SodiumContent 522.4, CarbohydrateContent 15.4, FiberContent 3.1, SugarContent 1.7, ProteinContent 19.4

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