Ground lamb can be replaced with ground beef, turkey or chicken or crumbled sausage.
Look for tomatoes packed in purée (such as San Marzano-style) to help make a more robust sauce.
Lamb & Feta Lasagne
12 CATELLI EXPRESS® Lasagne Noodles
1 lb (500 g) ground lamb
1 each baby eggplant and zucchini, diced
1 large onion, finely chopped
1/2 cup (125 mL) chopped sun-dried tomatoes
3 cloves garlic, minced
1 tbsp (15 mL) dried oregano leaves
3/4 tsp (4 mL) each salt and pepper
1 can (796 mL) good quality plum tomatoes
1/2 cup (125 mL) white wine or chicken broth
1 cup (250 mL) each crumbled feta cheese and sour cream
1/4 cup (50 mL) milk
1 egg yolk
1/4 tsp (1 mL) ground nutmeg
1/2 cup (125 mL) grated Parmesan cheese
1Brown lamb in a large, deep skillet or Dutch oven. Stir in eggplant, zucchini, onion, sun-dried tomatoes, garlic, oregano, salt and pepper; cook for 10 minutes or until eggplant is tender. Add tomatoes and wine. Use a potato masher to break up tomatoes. Simmer for 15 minutes or until sauce is slightly thickened.
2Preheat oven to 350°F (180°C). Spread 1/2 cup (125 mL) sauce in 13 x 9-inch (3 L) baking dish. Top with 3 uncooked noodles and 1/4 remaining sauce. Repeat layers three times. Bake, covered, for 45 minutes.
3Meanwhile, combine feta with sour cream, milk, egg yolk and nutmeg a food processor or blender; blend until smooth. Spread cheese mixture over lasagne and sprinkle evenly with Parmesan cheese. Bake, uncovered, for 15 minutes or until topping is golden. Let stand 10 minutes before slicing.
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