Mediterranean Diet Lamb Lasagne
Indulge in the vibrant flavors of the Mediterranean with this wholesome Mediterranean Diet Lamb Lasagne—a delightful twist on the classic comfort food! This recipe features nutrient-rich whole grain lasagne noodles layered with a savory ground lamb sauce infused with aromatic herbs, fresh zucchini, bell peppers, and crushed tomatoes. Creamy ricotta cheese blended with spinach adds a nutritious punch, while kalamata olives and crumbled feta lend a tangy Mediterranean flair. Topped with golden, bubbly mozzarella, this lasagne is both hearty and health-conscious, perfectly aligned with the principles of the Mediterranean diet. With a prep time of just 30 minutes, this dish serves as a show-stopping main course for family dinners and gatherings. Enjoy a taste of the Mediterranean in every satisfying bite!
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Recipe Information
Ingredients
- 9 sheets whole grain lasagne noodles
- 2 tablespoons extra virgin olive oil
- 1 pound ground lamb
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 1 diced red bell pepper
- 1 medium, diced zucchini
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 15 ounces ricotta cheese
- 1 large egg
- 2 cups fresh spinach
- 0.5 cup, sliced kalamata olives
- 0.5 cup crumbled feta cheese
- 1 cup shredded mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C).
Boil a large pot of salted water. Add lasagne noodles and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add ground lamb and cook until browned, about 6-7 minutes. Drain excess fat and set lamb aside.
In the same skillet, add the remaining tablespoon of olive oil. Add diced onion and minced garlic, cooking until fragrant and the onion is translucent—about 4 minutes.
Add diced bell pepper and zucchini to the skillet. Cook until the vegetables start to soften, about 5 minutes.
Add the crushed tomatoes, tomato paste, oregano, basil, salt, and black pepper to the vegetable mixture. Stir well to combine and bring the sauce to a simmer.
Return the cooked lamb to the skillet. Stir to combine and simmer for 10 minutes to allow flavors to meld.
In a medium bowl, combine ricotta cheese and egg. Stir in the fresh spinach until well mixed.
To assemble the lasagne, spread a thin layer of meat sauce at the bottom of a 9x13 inch baking dish.
Place three lasagne noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the sliced olives and a quarter of the feta cheese.
Add another layer of meat sauce, then three more noodles. Repeat with the remaining ricotta mixture, olives, and another quarter of the feta cheese.
Layer the remaining meat sauce, top with the final three noodles. Sprinkle the remaining feta and the shredded mozzarella cheese evenly on top.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
Allow the lasagne to cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
5200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.4 g | 324% | |
| Saturated Fat | 100.6 g | 503% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 1049 mg | 350% | |
| Sodium | 10856 mg | 472% | |
| Total Carbohydrate | 476.8 g | 173% | |
| Dietary Fiber | 67.2 g | 240% | |
| Total Sugars | 71.5 g | ||
| Protein | 295.6 g | 591% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 3559 mg | 274% | |
| Iron | 41.8 mg | 232% | |
| Potassium | 6773 mg | 144% | |
*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.
