Mama Zuquinis Lamb Lasagna Recipes

Steps:

• Cook onion and garlic until soft.
• Add lamb to the pan and brown.
• Add mint salt, pepper, and tomatoes with juice. Bring to a boil, reduce heat, cover the pan and simmer for 30 minutes.
• Cook lasagna noodles according to package directions, undercooking slightly.
• Drain and let stand on paper towels until cool.
• Preheat oven to 350.
• Combine milk, flour, and butter in a small pan over med-low heat, stirring constantly until sauce thickens.
• Season with salt and pepper if desired.
• Coat 13x9 baking dish with cooking spray.
• Alternate layers of noodles with meat mixture beginning and ending with noodles.
• Spread white sauce over top and sprinkle evenly with cheese.
• Bake 40 minutes or until brown and bubbly.

Steps:

• Place 1/2 of the lamb cubes, one head of roasted garlic, 1/2 of the tomatoes, 1/2 of the chopped red bell pepper, 1/2 of the olives, and 1/3 of the feta cheese in the bottom of a baking pan (I used and 8"x8" pan).
• Mix the ingredients all around and season with salt and pepper.
• Place a layer of thin zucchini slices over top the lamb mixture, treating the zucchini ribbons as if they are lasagna noodles.
• Drizzle 1 1/2 tbs of the olive oil over top the zucchini and season once again with salt & pepper.
• Place 1/2 of the lamb cubes, one head of roasted garlic, 1/2 of the tomatoes, 1/2 of the chopped red bell pepper, 1/2 of the olives, and 1/3 of the feta cheese over the layer of zucchini.
• Once again drizzle olive oil and sprinkle with salt & pepper to taste.
• FInally sprinkle the remaining 1/3 of the feta cheese atop the zucchini.
• Bake at 350 for 30-45 mins, or until the feta is golden brown and the zucchini is tender.

Steps:

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees F (190 degrees C).
• To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.