Lamb Lasagna

October 9, 2012

Here's what you need!

1 lb of ground Sterling Lamb
1 md. yellow onion
Italian seasonings of your choice
6 (9 if you have an extra deep dish) lasagna noodles
1 24oz. jar of Prego (try to choose a chunky type)
1 can of Huntz tomato paste
1 heaping Tbls of sun dried tomatoes
1 8oz. block of feta
1 15oz. tub of ricotta cheese
2 cups of shredded mozzarella
2 Tbls of parmigiana cheese
(we like cheese in case you didn't notice!)
1 7oz. tub of Buitoni basil pesto (so far its our favorite)

Bring a pot of water to boil, add in a dash of salt and a tablespoon of olive oil, this will help keep the noodles from sticking.

 

 

 

Drop in your noodles 3 at a time, if you add too many at once they become hard to keep apart. Be sure not to overcook, your in good shape when you can remove without them falling apart. Set aside on wax paper to prevent any sticking. They are easier to handle cool so I like to have them cooked before my meat sauce is prepared.

 

 

While your noodles are in the pot, start on your sauce. I don't like a runny lasagna, so I threw together my jar of Prego, tomato paste, and sun dried tomatoes in a pot to reduce. It is ready when it can retain its shape upon stirring. 

 

Begin to brown your lamb. At this point we want to add in our Italian seasonings. Chop your onion and add to the meat to soften. There is a lot going on the stove at this point so be sure to keep an eye on things! Once your meat is cooked thoroughly, drain the fat and then add your reduced tomato sauce.

 

 

Now for my favorite part, the cheese! Combine the ricotta, parmigiana, mozzarella, feta, and pesto. Stir until consistent.

 

 

Lightly spray the bottom of your baking pan with olive oil. Now were ready to layer! Begin by placing three of our already cooked noodles in the pan. Spread half of the cheese mixture on the noodles.

 

 

Spoon half of the meat sauce on top of the cheese, then repeat starting with the noodles.

 

 

Cover with aluminum foil and bake at 350 degrees for 45 minutes, pull out and remove foil with 10 minutes to spare and sprinkle on a little mozzarella. This recipe yields 8 servings.

 

I think it's safe to say you're going to give Stoffer's a run for their money!

 

 

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