Greek Lamb And Feta Lasagna

Total Time: 1 hr 35 mins Preparation Time: 35 mins Cook Time: 1 hr

Ingredients

• Servings: 9
• 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

Recipe

• 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.