Greek Lamb and Feta Lasagna
Elevate your dinner routine with this Greek Lamb and Feta Lasagna, a Mediterranean twist on a beloved classic that’s sure to impress. Layers of tender lasagna noodles are nestled between a rich, cinnamon-spiced lamb ragu, tangy crumbled feta, and a velvety béchamel sauce infused with Parmesan and a hint of nutmeg. Complemented by aromatic herbs like oregano and parsley, this dish marries bold Greek flavors with comforting textures for a meal that’s hearty and unforgettable. Perfect for a family gathering or an elegant dinner party, this lasagna is baked to golden perfection and pairs beautifully with a crisp salad and a side of warm pita. Prep easily in under 30 minutes and enjoy a savory, bubbly bake that will make your kitchen feel like a taverna.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground lamb
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 14 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 0.5 teaspoons ground cinnamon
- 1 teaspoons dried oregano
- 2 tablespoons fresh parsley, chopped
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 9 lasagna noodles
- 1 cup feta cheese, crumbled
- 2 cups whole milk
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 0.25 teaspoons nutmeg, freshly grated
- 0.5 cups Parmesan cheese, grated
Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the ground lamb and cook, stirring frequently, until browned, about 5-7 minutes.
Add the chopped onion and minced garlic, cooking until softened, about 3 minutes.
Stir in the crushed tomatoes, tomato paste, cinnamon, oregano, parsley, salt, and black pepper. Lower the heat and let the sauce simmer for 15 minutes, stirring occasionally. Remove from heat and set aside.
While the sauce is simmering, cook the lasagna noodles according to the package instructions. Drain and lay them flat on a baking sheet to cool, preventing them from sticking.
To make the béchamel sauce, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a paste.
Gradually whisk in the milk, continuing to stir to prevent lumps. Cook until the sauce thickens, about 5 minutes. Stir in the nutmeg, Parmesan cheese, and a pinch of salt. Remove from heat.
Lightly grease a 9x13-inch baking dish. Spread a thin layer of the lamb mixture on the bottom.
Layer 3 lasagna noodles over the lamb mixture. Spread one-third of the remaining lamb mixture over the noodles, followed by one-third of the crumbled feta. Repeat the layers twice more.
Pour the béchamel sauce evenly over the top layer of the lasagna, ensuring it covers the entire surface.
Bake the lasagna in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10-15 minutes before slicing and serving. Enjoy your Greek Lamb and Feta Lasagna!
Nutrition Facts
Calories |
810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1071 mg | 47% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 9.8 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 323 mg | 25% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 740 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
