Lamb and Feta Lasagna

This month’s Cooking Light has a feature on lightened lasagnas.  Can’t beat low-cal lasagna!  Oddly enough, the lightest of the bunch was a lamb and feta.  Two things we both loved, lower-cal…that’s a winner!  I did not deviate from the recipe except to use my own tomato sauce instead of canned, and it was very good as-is…the only change I would make besides would be to add some spinach for some bulk and color.  I would stay to stick with an actual marinara/tomato sauce over just the canned crushed tomatoes – whether homemade or a jar, it will lend more flavor.  Definitely a great “light” lasagna!  This made a ton so plenty of leftovers for lunch, or a lazy cooking night…always a good thing!

lamblasagna

  • 2 teaspoons olive oil
  • 1 1/2 cups chopped onion
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon chopped fresh rosemary
  • 9 ounces lean ground lamb
  • 9 ounces extra-lean ground beef
  • 1 1/4 cups unsalted chicken stock
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 2  1/2 cups marinara sauce, homemade or jarred
  • 1 1/4 cups part-skim ricotta cheese
  • 1/2 teaspoon grated lemon rind
  • 9 no-boil lasagna noodles
  • Cooking spray
  • 3 ounces feta cheese, crumbled (about 3/4 cup)
  • 3 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 375°.

Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and next 4 ingredients (through beef); cook 14 minutes or until lamb and beef are browned, stirring to crumble. Add stock to pan; cook 3 minutes. Stir in salt, pepper, and tomatoes. Bring to a boil; reduce heat, and simmer 4 minutes, scraping pan to loosen browned bits.

Combine ricotta and rind in a small bowl. Spread 1 tablespoon ricotta mixture over one side of each lasagna noodle.

Spread a couple of spoonfuls of tomato mixture in bottom of a glass or ceramic baking dish coated with cooking spray. Arrange 3 lasagna noodles, ricotta side up, over tomato mixture; top with more tomato mixture. Repeat layers twice, ending with tomato mixture. Sprinkle evenly with feta cheese. Cover with foil; bake at 375° for 40 minutes. Remove foil; let stand 10 minutes. Sprinkle with parsley.

Makes 8 (generous) servings at 311 calories per chunk o’ lasagna.  Pretty good for lasagna!  If I had any left, I would have used reduced fat feta for this…definitely recommend that.

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