Minty Lamb Lasagna
Elevate your lasagna game with this Minty Lamb Lasagna, a bold and flavorful twist on the classic Italian dish. Tender ground lamb is simmered in a rich tomato sauce infused with fresh mint and aromatic oregano, creating a savory filling with a refreshing herbaceous note. Layered with creamy homemade béchamel sauce, gooey mozzarella, and a sprinkle of Parmesan, this lasagna delivers a perfect balance of comfort food indulgence and gourmet flair. No-boil lasagna sheets make assembly a breeze, while a golden, bubbly cheese topping adds the ultimate finishing touch. Ideal for family dinners or special gatherings, this lamb lasagna is hearty, satisfying, and uniquely delicious.
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Recipe Information
Ingredients
- 1 pound Ground lamb
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 1 medium, finely diced Carrot
- 14 ounces Canned crushed tomatoes
- 0.5 cup, chopped Fresh mint leaves
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.25 teaspoon Ground nutmeg
- 9 no-cook sheets Lasagna sheets
- 2 cups, shredded Mozzarella cheese
- 0.5 cup, grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 1 minute.
Add the ground lamb to the skillet and cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes.
Stir in the diced carrot, crushed tomatoes, dried oregano, salt, and black pepper. Simmer the sauce on low heat for 15 minutes. Once done, mix in the chopped mint leaves and set aside.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux. Slowly whisk in the milk, ensuring no lumps form.
Cook the béchamel sauce over medium heat, stirring constantly, until thickened, about 5-7 minutes. Season with a pinch of salt, black pepper, and ground nutmeg.
In a 9x13-inch baking dish, spread a thin layer of the lamb and tomato sauce on the bottom. Place 3 lasagna sheets on top to form a layer.
Top the lasagna sheets with 1/3 of the lamb sauce, 1/3 of the béchamel sauce, and 1/3 of the shredded mozzarella. Repeat the layers two more times, finishing with mozzarella and Parmesan cheese on top.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Let the lasagna cool for 5-10 minutes before cutting into portions. Serve warm and enjoy your Minty Lamb Lasagna!
Nutrition Facts
Calories |
4199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 233.4 g | 299% | |
| Saturated Fat | 105.3 g | 526% | |
| Polyunsaturated Fat | 12.2 g | ||
| Cholesterol | 784 mg | 261% | |
| Sodium | 7001 mg | 304% | |
| Total Carbohydrate | 285.8 g | 104% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 65.5 g | ||
| Protein | 243.6 g | 487% | |
| Vitamin D | 6.9 mcg | 34% | |
| Calcium | 3328 mg | 256% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 5454 mg | 116% | |
*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.
