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!
- 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.