Sardinian Lamb Lasagna
A twist on the classic Italian dish, featuring tender lamb and the flavors of Sardinia. This hearty lasagna is perfect for a special occasion or a cold winter night.
Ingredients
- ●1 medium, sliced Yellow squash
- ●1 tsp Smoky paprika
- ●1/4 cup, chopped Fresh parsleyfor garnish
- ●1 lb, ground Sardinian lamb
- ●8-10 sheets Lasagna noodles
- ●1 cup Ricotta cheese
- ●1/2 cup, grated Parmesan cheese
- ●2 Eggs
- ●to taste Salt
- ●to taste Black pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook lasagna noodles according to package instructions. Drain and set aside.
- 3
In a large skillet, cook the lamb over medium-high heat until browned, breaking it up into small pieces as it cooks.
- 4
Add the sliced yellow squash to the skillet and cook until tender, about 5 minutes.
- 5
Stir in the smoky paprika and season with salt and black pepper.
- 6
In a medium bowl, combine the ricotta cheese, Parmesan cheese, and eggs. Mix well to combine.
- 7
Spread a layer of the ricotta mixture in the bottom of a 9x13-inch baking dish.
- 8
Arrange 4 lasagna noodles on top of the ricotta mixture.
- 9
Spread half of the lamb and squash mixture over the noodles.
- 10
Repeat the layers, starting with the noodles, then the ricotta mixture, and finally the remaining lamb and squash mixture.
- 11
Top the lasagna with the grated Parmesan cheese.
- 12
Cover the baking dish with aluminum foil and bake for 30 minutes.
- 13
Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- 14
Let the lasagna rest for 10-15 minutes before slicing and serving.
- 15
Garnish with chopped parsley and serve hot.