Recipe and Photo by: Better Homes and Gardens
Lamb, feta cheese and olives bring classic Greek flavors to this cheesy new spin on lasagna.
dried lasagna noodles (about 8 oz.)
pound ground lamb or beef
onion, chopped (1/2 cup)
8-ounce can tomato sauce
dry red wine or beef broth
teaspoon dried oregano leaves, crushed
teaspoon ground cinnamon
teaspoon ground black pepper
grated Parmesan cheese
2-1/4-ounce can sliced pitted ripe olives, drained
ounces crumbled feta cheese
ounces white cheddar cheese, shredded
1. Preheat oven to 350 degree F. Cook noodles according to package directions; drain and rinse. In large skillet cook meat, onion, and garlic until meat is brown. Drain off fat. Stir in tomato sauce, wine, oregano, and cinnamon. Heat to boiling; reduce heat. Simmer, uncovered, 10 minutes. Gradually stir meat mixture into 1 beaten egg; set aside.
2. In medium saucepan melt butter; stir in flour and 1/4 teaspoon pepper. Add milk. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Stir in 1/4 cup Parmesan; set aside. Combine 2 eggs and remaining Parmesan. To assemble, spread 2 tablespoons cheese sauce in a 13x9x2-inch baking dish or 3-quart rectangular casserole. Top with 3 noodles, one-third each of the meat sauce, remaining cheese sauce, and olives. Drizzle with one-third of egg-Parmesan mixture; sprinkle with one-third each of cheeses. Repeat layers twice. Bake, uncovered, 35 to 40 minutes or until hot. Let stand 10 minutes. Makes 12 servings.
nutritional info per serving
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