Lasagna with Lamb, Tomato Sauce and Ricotta
Difficulty: Very Easy
Portions: 4-6
Preparation: 35 min.
Baking time: 30 min.
Sometimes making a quick survey of what is available at the meat section of my supermarket, looking for inspiration, I come across some ground lamb meat; ground lamb meat isn't always available of course but when I find it this easy to make lamb meat lasagna recipe comes to mind with great anticipation! This lasagna recipe is quick to make and it won't disappoint.
Ingredients:
* 2 red bell peppers
* 2 carrots
* 1/2 lbs. leeks
* 1 lb. of ground lamb meat
* 1 teaspoon dried oregano
* salt and pepper
* 5 tablespoons olive oil
* 16 oz. canned peeled diced tomatoes
* 10 oz. ricotta cheese
* 1 cup half-half cream
* 1 lb. no boil lasagne sheets pack, or fresh dough
* 1/4 cup breadcrumbs
* 1 cup grated Parmesan cheese
Instructions
1. Preparing the lamb meat and vegetables:
Cut the peppers into small cubes, thinly slice the carrots and cut the leeks into rings. Season the meat with oregano, salt and pepper. Cook the lamb meat in a little bit of oil. Add vegetables and sauté everything together. Add tomatoes, simmer all about 20 min. Check and adjust seasoning.
2. Assembling the lasagna:
Preheat oven to 300 °F. Mix the ricotta cheese with the cream. Grease with oil or butter the bottom and sides of the lasagna pan you will be using. Cover the bottom of a dish with lasagna sheets. Over the noodles spread half the meat sauce and then half the ricotta mixture with cream. Cover with a layer of lasagna noodles, then more sauce and another ricotta layer. Finish with a layer of dough over the ricotta. Mix the bread crumbs with the Parmesan, sprinkle over the last lasagna noodle layer. Drizzle with remaining oil. Bake on middle position of the oven for approximately 30 minutes.