Lamb Lasagna
Recipe by Chef Laura Kenny, Real Food Catering
Yield: 4 servings
Prep time: 35 minutes
Cook time: 80 minutes
Directions
Preheat oven to 375°F. To prepare bechamel sauce, heat cream until almost boiling. Remove from heat and stir in ¼ cup parmesan cheese. Set aside.
The Lamb Prep
In a small pan, cook ground lamb over medium heat until cooked through. Season lightly with salt and pepper. Drain from fat and set aside.
The Assembly
Assemble lasagna in a 7x9x4-inch ovenproof dish, coat bottom with ½ cup marinara sauce. Top with a single layer of pasta, then ¾ cup marinara, then half of the ground lamb. Place a second layer of pasta, top with bechamel and sprinkle with ¼ cup mozzarella cheese. Top with spinach and remaining lamb, then final layer of pasta. Top with remaining 1¾ cups marinara and remaining parmesan and mozzarella cheese. Cover dish with foil and place on an oven-proof tray. Bake at 375°F for 40 minutes. Remove foil and continue to bake until top is bubbly and browned. Let stand 20 minutes before serving.
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Ingredients
- 1/2 pound ground lamb (15- to 20-percent fat)
- 3 cups marinara sauce, jarred or homemade
- 1 cup heavy cream
- 1/2 cup parmesan cheese, separated
- 1/2 cup mozzarella cheese, separated
- 2 cups fresh spinach
- 3 fresh pasta sheets, 7x9 inches each (if using dried lasagna, pre-cook before assembling lasagna)
