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.
Please use alcohol responsibly.
nutritional info per serving
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