Lamb Lasagna - A Chef Laura Kenny + California Lamb Recipe
chef laura kenny

Lamb Lasagna

Recipe by Chef Laura Kenny, Real Food Catering

Yield: 4 servings
Prep time: 35 minutes
Cook time: 80 minutes

lamb lasagna


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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  • 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)

bake, california lamb, ground lamb