Greek Lasagna

Muir Glen Greek Lasagna Recipe

Ingredients

1 pound lean ground beef

1 pound lean ground beef

1 pound ground lamb

1 pound ground lamb

1 large white onion, diced

1 large white onion, diced

3 cloves garlic, minced

3 cloves garlic, minced

1 cup chicken or beef stock

1 cup chicken or beef stock

1 28-oz can Muir Glen® crushed tomatoes

1 28-oz can Muir Glen® crushed tomatoes

1 15-oz can Muir Glen® tomato sauce

1 15-oz can Muir Glen® tomato sauce

2 tablespoons olive oil

2 tablespoons olive oil

1/2 teaspoon red pepper flakes

1/2 teaspoon red pepper flakes

1 pound fresh ricotta

1 pound fresh ricotta

8 ounces low-moisture mozzarella cheese, grated

8 ounces low-moisture mozzarella cheese, grated

1 lemon, zest and juice

1 lemon, zest and juice

2 tablespoons fresh mint, minced

2 tablespoons fresh mint, minced

10-12 ounces cooked lasagna noodles

10-12 ounces cooked lasagna noodles

salt and pepper to taste

salt and pepper to taste

4 ounces crumbled feta cheese, as garnish

4 ounces crumbled feta cheese, as garnish

fresh mint leaves, as garnish

fresh mint leaves, as garnish
Prep time: 45 minutes PT0H45M  |  Total time: 1 hour 30 minutes PT1H30M
8

A twist on traditional lasagna using lamb, feta, and mint. 

Preparation & Directions

  1. Preheat oven to 350 degrees Fahrenheit. In a large pot, add olive oil over medium-high heat. Add ground beef and lamb and cook until meat is browned and cooked through, about 6-7 minutes.

  2. Add diced onion and garlic to the pot and continue to cook until veggies are soft, 3-4 minutes. Then add Muir Glen® crushed tomatoes and tomato sauce along with beef or chicken stock, red pepper flakes, and a big pinch of salt and pepper.

  3. Bring sauce to a simmer and simmer for 10-12 minutes until mixture thickens slightly.

  4. Meanwhile, stir together ricotta, grated mozzarella, lemon zest, lemon juice, and fresh mint in a medium bowl.

  5. Cook lasagna noodles according to package. You can also use the no-boil lasagna noodles for this recipe.

  6. In a large baking dish (9x13 for example), add a cup of the meat sauce and spread it around in the bottom of the pan. Add a layer of noodles on top of the sauce.

  7. Top the noodles with half of the cheese mixture followed by half of the sauce.

  8. Add another layer of noodles, the last half of the cheese mixture, and the rest of the sauce.

  9. Cover the lasagna with foil and bake it for 30 minutes at 350 degrees F., then remove foil and bake for another 10-15 minutes until the edges are lightly browned.

  10. Remove lasagna, let cool briefly, top with crumbled feta and fresh mint and serve immediately.

This lasagna keeps wonderfully in the fridge. If you are keeping it for later, it reheats best without the feta and mint on it. Add that right before serving.