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In The Know: Eats is a cooking series that showcases easy-to-make and affordable takes on the biggest food trends. From restaurant quality at-home ramen to DIY bubble tea, these are some of the most delicious recipes for all you foodies.
There’s a reason lasagna is such a beloved dish — it tastes incredible. Search for lasagna recipes online and you’ll find the classic recipes with ground meat, vegetarian and vegan versions and innovative twists like meatball, bean or bacon lasagna. But this lamb lasagna is a hearty version that’s too good to pass up.
2 tablespoons extra virgin olive oil
1 cup finely diced white or yellow onion (about 1 medium onion)
1 cup finely diced celery
1 cup finely diced carrots
1 ¾ pounds ground lamb
1/2 cup red wine
3 ½ cups marinara sauce, divided into 2 ½ cups and 1 cup
12 ounces lasagna pasta sheets (dried)
1 ½ cups grated parmesan cheese, plus more for garnish
1 cup ricotta cheese
salt for pasta water, and to taste
black pepper, to taste
fresh parsley, for garnish
fresh basil, for garnish
Preheat the oven to 350°F.
Heat the olive oil in a frying pan over medium-low heat and add the diced vegetables. Season with salt and pepper. Once they start to soften slightly, after about three minutes, add the lamb.
Season the lamb with salt and pepper and cook over medium heat for about eight minutes. Break up the lamb using a wooden spoon or spatula.
When almost cooked through, add the wine cook and cook for about two minutes.
Add the 2 ½ cups of marinara sauce, and lower the temperature to medium low. Cook for about 15 to 20 minutes, until the sauce thickens.
Meanwhile, boil the pasta sheets in a separate pot of salted water. Cook the pasta sheets for only ¾ of the recommended cooking time (about six minutes). Once cooked, drain the pasta sheets from the water and place them in a single layer on a plate or cool baking sheet, so they can cool enough to handle.
In a cast iron skillet, spread a thin layer of your lamb sauce evenly on the bottom. Add a layer of pasta, followed by a layer of lamb sauce, a sprinkle of grated parmesan, a layer of shredded mozzarella cheese and several spoonfuls of ricotta. Repeat this step one more time.
Add a top layer of pasta and cover it with the remaining marinara sauce. Sprinkle with more grated parmesan and shredded mozzarella.
Bake the lasagna in the cast iron pan for 30 to 45 minutes, or until the top is golden and slightly crispy. Let the lasagna stand for 10 minutes before cutting and serving. And garnish with more grated parmesan, fresh parsley and fresh basil.
If you like this recipe, check out this recipe for for baked pepperoni pizza mac ‘n cheese.
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