Lamb and Goat Cheese Lasagna
Elevate your lasagna game with this decadent Lamb and Goat Cheese Lasagna, a comforting yet sophisticated twist on the classic Italian dish. Featuring savory ground lamb simmered in a rich tomato sauce infused with fragrant oregano and basil, this recipe is layered with creamy goat cheese, ricotta, and a golden trio of Parmesan and mozzarella for an irresistibly cheesy finish. The no-boil lasagna noodles make assembly a breeze, while fresh parsley provides a burst of herbal brightness. Perfect for hearty family dinners or impressing guests, this lasagna offers a bold and flavorful alternative to traditional recipes, delivering restaurant-quality results right from your oven. Serve it with a crisp green salad and a glass of red wine for a meal to remember!
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Recipe Information
Ingredients
- 1 lb Ground lamb
- 2 tbsp Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 28 oz Crushed tomatoes
- 2 tbsp Tomato paste
- 2 tsp Dried oregano
- 2 tsp Dried basil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 9 sheets No-boil lasagna noodles
- 8 oz Goat cheese
- 8 oz Ricotta cheese
- 1 cup Grated Parmesan cheese
- 2 cups Shredded mozzarella cheese
- 2 tbsp Fresh parsley, finely chopped
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the ground lamb to the skillet and cook until it's browned and fully cooked, breaking it apart with a spoon as it cooks, about 8-10 minutes.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a simmer and let it cook for 15 minutes, stirring occasionally, until slightly thickened.
In a medium bowl, combine the goat cheese, ricotta cheese, and fresh parsley. Mix until smooth and set aside.
Grease a 9x13-inch baking dish. Spread a thin layer of the lamb and tomato sauce on the bottom of the dish.
Lay 3 no-boil lasagna noodles over the sauce. Spread one-third of the goat cheese mixture over the noodles, followed by one-third of the lamb sauce. Sprinkle a layer of shredded mozzarella cheese and Parmesan cheese on top.
Repeat the process two more times, layering noodles, goat cheese mixture, lamb sauce, and cheeses, ending with a final layer of mozzarella and Parmesan on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes, until the top is golden brown and bubbly.
Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing and serving.
Garnish with additional fresh parsley, if desired.
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1322 mg | 57% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 7.2 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 601 mg | 46% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 788 mg | 17% | |
*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.
