I think my Greek Lamb Lasagne does that.
Lamb lasagna is so good Andrea!
Thanks Toni! I must give this recipe a try. Grazie Tristin!! I’m sure it will be delicious with your slow cooked lamb Diane! This lamb lasagna looks so good! Required fields are marked *. My Greek Lamb Lasagne is our latest lasagne love and I really hope you like it too. Add the soffritto and cook for a couple of minutes until softened. I like to do four layers of meat sauce, pasta and white sauce. Lamb is traditional in Italy at Easter, especially here in the North But, yes this is a fab dish to serve at any time! Gradually add the milk, stirring with a wooden spoon between each addition.
Continue to cook and whisk until thickened. Top the final layer with the feta, crumbled into little chunks. Bring to a simmer and cook for 20 minutes, or until the spinach is soft and the liquid has reduced. click to go straight to recipe and leave feedback. When the oil smokes, pat the ground lamb dry and add to pan, brown to caramelize the meat, season with rosemary, marjoram, cloves, salt, and pepper. Caccavelle Giant Pasta Shells from Gragnano, Naples. My name is Jacqui. So happy you liked this lamb lasagna Tayler! Now, I love how the Instant Pot cooks a ragu so I do use it to make all m ragus these days but you can cook it on the stove instead. Crumble the feta over the top and sprinkle with Parmesan. Fold the pasta strip, click down another setting and roll through. You have successfully subscribed to Every Nook & Cranny.
To make the béchamel sauce, melt the butter in a medium saucepan over a low heat and stir in the flour until well combined. Cook for 45 minutes partially covered and if too liquid, reduce down before assembling.
While the pasta is chilling, mix all the ingredients for the spice blend and set aside.
I love using fresh pasta when I make lasagna. ground pepper, tomato paste, diced tomatoes, sea salt, fresh oregano and 12 more. Normally, minced lamb ends up as burgers or keema here in the Apple Chapel but making a ragu with a few Greek flavourings (fresh fennel, dill and oregano) and topping with feta, possibly my most favourite cheese in all the world, well, I am in heaven! I’ve never tried lamb in lasagna. Lasagne al forno is a popular choice in Italy for family lunches and when feeding large numbers. If you love lamb you’ll devour this lasagna!
Serve with a crisp green salad.
Thank you dear Annissa! You can also make by hand by dividing the pasta dough into eight pieces and rolling very thinly with a rolling pin, keeping around 9cm/3½in wide and roughly 28cm/11in long.