it’s been a while since i posted a recipe huh?
i made this a couple weeks ago and have had a lot of people as me for the recipe. it was really. really good. and the best part? it was from cooking light magazine! for once piece it is under 400 calories and makes a great lunch or dinner. it was super filling and a definite make again.
A NOTE TO THOSE WHO “DON’T LIKE LAMB: TRY IT
seriously if you say you don’t like lamb..you haven’t had good lamb. plus this recipe calls for ground lamb which is not as expensive as a lamb shank etc and is not as earthy. it has a very mild lamb taste and is a great gateway into other lamb meats.
i believe that you can find ground lamb at select meijer stores but i HIGHLY encourage you to visit a meat shop or butcher to purchase it. i snagged mine from montello at the grand rapids downtown market and it’s always packaged in 1lb bags and is super fresh.
one change i would make if i were to make this again, i would do 3/4 lamb and 1/4 beef. i just really love to taste that lamb ya know?
ok so here is what you need.
2 tsp olive oil
1.5 cups chopped onions
1.5 tablespoons of chopped garlic
1 tbsp chopped fresh rosemary
9oz lean ground lamb
9oz lean ground beef
1 1/4 cups unsalted chicken broth
salt n peppa
1, 28oz can crushed tomatoes
1, 14.5oz can crushed tomatoes
1 1/4 cups of skim ricotta (i purchased mine from appertivo at the downtown market)
1/2 tsp lemon rind
9 no boil lasagna noodles
3/4 cup of feta cheese
3 tbsp chopped fresh parsley
1. heat your oven up to 375
2. heat up a pan with the oil. add onions, garlic, rosemary, lamb and beef. cook the meat until just browned. you do no want to dry it out because it is going to continue to cook in le oven.
3. add stock to the pan and mix to incorporate.
4. add salt n peppa and tomatoes and bring to a boil, reduce hit and simmer for 4 minutes. keep stirring so nothing burns or sticks to the bottom of the pan.
5. combine the ricotta and grated lemon rind in a bowl. add a little salt n peppa for an extra kick. spread 1tbsp on each no boil noodle.
6. spread 2 cups of the sauce in an 11×7 inch pan coated with cooking spray. i love the le creuset baking dishes. seriously NOTHING sticks to them.
7. arrange three ricotta covered noodles, RICOTTA SIDE UP over the sauce. top with two more cups of the sauce. repeat this process until you end with the remaining sauce on top of noodles.
8. sprinkle with the feta cheese and cover with foil. bake in oven for about 40 minutes. sometimes my oven takes longer i just keep peeking to make sure it looks “set up” not too liquidy anymore.
*nutrition for this recipe according to cookinglight.com is for one slice (serves 9) 321 calories, 13.3 gm fat, 23.8 gm protein, 28.5 carbs for the original recipe view here0