You can use lamb or beef in this hearty main dish casserole recipe.
- Makes: 12 servings
- Prep: 45 mins
- Bake: 35 mins to 40 mins 350°F
dried lasagna noodles (about 8 ounces)
pound ground lamb or beef
medium onion, chopped (1/2 cup)
cloves garlic, minced
8 ounce can tomato sauce
cup dry red wine or beef broth
teaspoon dried oregano, crushed
teaspoon ground cinnamon
teaspoon ground black pepper
cup grated Parmesan cheese
2 1/4 ounce can sliced pitted ripe olives, drained
ounces crumbled feta cheese
ounces white cheddar cheese, shredded
- 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.
- 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.
Nutrition Facts (Greek-Style Lasagna)
- Per serving:
- 372 kcal cal.,
- 22 g fat
- (12 g sat. fat,
- 1 g polyunsaturated fat,
- 8 g monounsatured fat),
- 128 mg chol.,
- 588 mg sodium,
- 21 g carb.,
- 1 g fiber,
- 4 g sugar,
- 21 g pro.
- Percent Daily Values are based on a 2,000 calorie diet