LAZY LASAGNA WITH LAMB RAGU, SPINACH AND RICOTTA
Provided by Rachael Ray : Food Network
Time 2h50m
Yield 6 servings
Number Of Ingredients 23
Steps:
- For the ragu: Heat 2 tablespoons extra-virgin olive oil in a Dutch oven over medium-high heat. When the oil smokes, pat the ground lamb dry and add to pan, brown to caramelize the meat, season with rosemary, marjoram, cloves, salt, and pepper. Once the meat has browned, add the onion, carrot, garlic and cook to soften 10 minutes more, stirring frequently. Stir in tomato paste, cook 1 minute or until fragrant. Stir in stock then wine, reduce heat to low and gently simmer.
- In salted boiling water, undercook the pasta by 2 minutes from package directions. Reserve a cup of starchy pasta liquid.
- Meanwhile, heat the butter in a saucepot over medium heat, whisk in 2 tablespoons flour, 1 to 2 minutes, whisk in the milk and simmer to thicken. Season the bechamel sauce with salt, pepper, and nutmeg, to taste.
- Drain the pasta and add back to the pasta pot. Toss the pasta with the lamb ragu and some of the reserved starchy cooking water to loosen. Pour the pasta into a large casserole. Scatter the spinach around on top of pasta.
- Combine the ricotta with mint and/or parsley, dot the pasta with ricotta evenly around the casserole. Pour the bechamel sauce in even layer around the casserole and top with grated cheese. Cool and store for make-ahead meal. Reheat in 350 degree F oven, covered, for 30 minutes then raise the heat to 425 degrees F and bake uncovered, until brown and bubbly, 15 to 20 minutes.
- To serve immediately, transfer the casserole to a preheated 425 degree F oven and bake about 15 to 20 minutes, to brown.
MINTY LAMB LASAGNA
Not sure where this one came from originally, and have made a few modifications, but it's still quite different than the lasagnas this Georgia girl is used to! Great with some spinach, eggplant or zucchini thrown in.
Provided by little_wing
Categories Lamb/Sheep
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 439.5, Fat 22.2, SaturatedFat 9.5, Cholesterol 62.6, Sodium 389, Carbohydrate 37.4, Fiber 2.5, Sugar 3.9, Protein 21.8
SPICY LAMB AND MINT SAUSAGE
Provided by Michael Symon : Food Network
Time 1h45m
Yield 15 six-inch links
Number Of Ingredients 15
Steps:
- Combine the lamb, pork fatback, mint, chipotles, chives, black pepper, orange zest and 2 tablespoons salt in a bowl. Transfer to a large plastic zip-top bag and refrigerate overnight.
- At least 30 minutes before grinding the meat, place all of your tools (including the meat grinder parts, stand mixer bowl, stand mixer paddle attachment and sausage stuffer parts) in the freezer to chill.
- Using your meat grinder, grind the marinated meat mixture through the small die plate into the chilled bowl of the stand mixer. Refrigerate at least 30 minutes, then return the mixture to the mixer. Add the milk and wine and beat on medium speed using the chilled paddle attachment until combined. Refrigerate until ready to use.
- Stuff the sausages and, for best results, refrigerate overnight.
- Before cooking, pierce each sausage several times with a pin. Grill over medium heat until the center registers 160 degrees F, 10 to 12 minutes. (You can also pan-fry or broil the sausages.) Slice the sausages lengthwise and serve on a split toasted baguette with crumbled feta and roasted peppers.
GREEK-STYLE LAMB AND EGGPLANT LASAGNE
Steps:
- Cut eggplant lengthwise into 1/3-inch-thick slices and sprinkle slices on both sides with salt. Arrange eggplant in a large colander and weight it with a heavy bowl. Drain eggplant 1 hour. Remove bowl and pat eggplant dry.
- Set broiler rack so that eggplant will be about 4 inches from heat and preheat broiler.
- Arrange eggplant in one layer in oiled shallow baking pans and brush with oil. Broil eggplant until golden, about 3 minutes on each side.
- Make meat sauce:
- In a large heavy non-stick skillet cook onions and garlic in oil over moderate heat, stirring, until softened. Add lamb and cook, stirring to break up, until it is no longer pink, about 3 minutes. Stir in remaining meat sauce ingredients and salt and pepper to taste and simmer, uncovered, 30 minutes. Meat sauce may be made 3 days ahead, cooled completely, and chilled, covered.
- Make white sauce while meat sauce is cooking:
- In a heavy saucepan melt butter over moderately low heat and whisk in flour until smooth. Cook roux, whisking, 3 minutes. Whisk in milk in a stream and salt and pepper to taste and simmer, whisking occasionally, 5 minutes, or until thick. Whisk in egg, whisking vigorously, and simmer sauce, whisking, 1 minute. White sauce may be made 2 days ahead and chilled, its surface covered with plastic wrap.
- Preheat oven to 375°F.
- Pour 1 cup meat sauce into a flame-proof baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Spread about 1 1/2 cups meat sauce over pasta and arrange 1 layer broiled eggplant on top. Gently spread about 1/2 cup white sauce over eggplant and sprinkle with about 1/3 cup feta. Make 2 more layers in same manner, beginning and ending with pasta. Spread remaining white sauce evenly over top pasta layer, making sure pasta is completely covered, and sprinkle with remaining feta.
- Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling.
- Set broiler rack so that lasagne will be about 4 inches from heat and preheat broiler.
- Broil lasagna 1 to 2 minutes, or until golden. Let lasagne stand 5 minutes before serving.
LAMB LASAGNE
Use lamb neck fillets to make this family-sized lasagne - they're a cheap, readily available cut. You can also freeze this for an easy supper midweek
Provided by Tommy Banks
Categories Dinner, Main course, Pasta, Supper
Time 5h30m
Number Of Ingredients 13
Steps:
- Heat oven to 130C/110C fan/gas 1. Heat the oil in a casserole dish. Season the lamb generously, then sizzle for 5 mins until nicely browned. Add the garlic and rosemary and cook for a minute more, then pour over the passata. Rinse out the passata carton with a splash of water, then pour that in too. Season, then bring to a simmer. Cover tightly with foil, top with the lid, then cook in the oven for at least 3½ hrs or up to 4 hrs, until the lamb is shreddable. Leave the lamb to cool slightly, then use two forks to shred it into the sauce. Will keep in the fridge for two days, or in the freezer for 6 months.
- To make the béchamel, heat the milk in a saucepan until just simmering. In a separate pan, melt the butter, then add the flour and stir to make a sandy paste. Slowly whisk in the hot milk until combined and you have a glossy white sauce. Stir in half the parmesan and season. Meanwhile, soak the lasagne sheets in just-boiled water to soften, then drain.
- Heat oven to 180C/160C fan/gas 4. Spread a thin layer of the lamb sauce over the base of a small lasagne dish, then top with a layer of pasta, followed by a third of the béchamel and a third of the mozzarella. Add a second layer of lamb, then again top with pasta, then béchamel, then mozzarella. Add a final layer of pasta, then top with the rest of the béchamel, the last of the mozzarella, the remaining parmesan and the panko breadcrumbs. Bake the lasagne for 35 mins, then turn the oven up to 190C/170C fan/gas 5. Bake for 10 mins more to crisp up the top, then leave to rest for 10 mins before serving straight from the dish with a few dressed chicory leaves, if you like.
Nutrition Facts : Calories 863 calories, Fat 54 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 12 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 1.3 milligram of sodium
More about "minty lamb lasagna recipes"
SKILLET LASAGNA WITH LAMB, RICOTTA + MINT - BIG FLAVORS …
From bigflavorstinykitchen.com
5/5 (3)Calories 705 per servingCategory One Pan
- Heat oil in a large nonstick skillet with tight fitting lid over medium heat. Add onion, carrot, garlic and salt and cook till soft, about five minutes. Add rosemary and red pepper flakes and cook until fragrant, about 30 seconds. And lamb and cook until browned throughout, breaking the meat up with a wooden spoon or spatula as you go, about 5 minutes. Drain any excess fat from pan.
- Sprinkle noodle pieces evenly over meat. Pour diced tomatoes, tomato sauce and wine (or water) on top. Without stirring, cover the skillet with the lid and bring to a simmer. Reduce heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 20 minutes.
- Turn off the heat. Stir in Parmesan and season to taste with salt and freshly cracked black pepper. Dot heaping tablespoons of ricotta over the pasta and place the lid back on the skillet. Let stand for 5 minutes.
LAMB LASAGNA RECIPE | COOKING ON THE WEEKENDS
From cookingontheweekends.com
5/5 (5)Total Time 1 hr 30 minsCategory Main CourseCalories 353 per serving
- In a large bowl or baking dish, mix the 3 tablespoons of olive oil with the garlic, rosemary and thyme. Add the lamb and mix to be sure all of the pieces are well coated. Cover with plastic wrap and let it marinate for 30 minutes.
- While the lamb is marinating, coat the bottom of a large sauté pan with olive oil and place it over medium heat. Add the onion and cook, stirring often, until soft and golden, about 10 minutes. Add the tomato paste and mix, and cook until it’s very aromatic, about 1 minute. It’s okay if some of the tomato paste browns on the bottom of the pan.
- Turn the heat off until the lamb has marinated for 30 minutes — then, turn the heat to medium-high and add it to the onions. Stirring often, cook for about 5 minutes.
LAMB AND MINT LASAGNA | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
LAMB LASAGNA RECIPE
From greatbritishchefs.com
LAMB AND POLENTA "LASAGNE" RECIPE
From epicurious.com
DELICIOUS ITALIAN LAMB LASAGNA – THE PASTA PROJECT
From the-pasta-project.com
5/5 (21)Total Time 1 hr 30 minsCategory Main CoursePublished Aug 13, 2022
LAMB CHOPS WITH GARLIC MINT SAUCE
From jocooks.com
MINT CHOCOLATE LASAGNA
From amandascookin.com
MOROCCAN LAMB LASAGNE RECIPE - BBC FOOD
From bbc.co.uk
MINT CHIP LASAGNA - HOW TO MAKE MINT CHIP LASAGNA
From delish.com
CULINARY SOS: PALOMINO’S DECONSTRUCTED LAMB LASAGNA
From latimes.com
RECIPES - LAMB, ROSEMARY AND RICOTTA LASAGNE - PURSTON LAMB
From purstonlamb.com
MIDWEEK MEAL: TAMAL RAY’S RECIPE FOR LAMB AND HALLOUMI …
From theguardian.com
10 BEST GROUND LAMB IN LASAGNA RECIPES
From yummly.com
LAMB AND PEAS LASAGNA RECIPE · I AM A FOOD BLOG
From iamafoodblog.com
PALOMINO'S DECONSTRUCTED LAMB LASAGNA RECIPE
From latimes.com
MINTY ROASTED LAMB CHOPS
From bhg.com
DELICIOUS LAMB LASAGNA • TAMARIND & THYME
From tamarindnthyme.com
BROAD BEANS WITH CREAM AND DILL, COURGETTE CAKES AND PANKO …
From theguardian.com
THIS LAMB LASAGNA IS A DECADENT TWIST ON THE ALL-TIME CLASSIC DISH
From intheknow.com
#time-to-make #course #main-ingredient #preparation #main-dish #lamb-sheep #pasta #lasagna #dietary #meat #pasta-rice-and-grains #4-hours-or-less
You'll also love