Lamb, Summer Squash and Feta Lasagna
Ingredients
- Ingredients
- 2 onions
- 2 garlic cloves
- 2 Tbsps sunflower oil
- 400 grams Ground lamb
- 2 tsps Tomato paste
- 100 milliliters dry white wine
- 150 grams diced Tomatoes (canned)
- 200 milliliters Beef broth
- salt
- freshly ground peppers
- dried rosemary
- 200 grams Zucchini
- 2 eggs
- 2 Tbsps Whipped cream
- 1 bunch fresh Peppermint
- 20 pcs Lasagne noodle (precooked)
- 200 grams Feta
- vegetable oil (to grease baking pan)
Preparation steps
For the sauce, peel and chop onions and garlic. Heat sunflower oil in a pan, add onions and garlic and sauté briefly. Stir ground lamb into pan and sauté until crumbly. Stir tomato paste into pan and cook briefly. Add wine, tomatoes and broth to pan and season with salt, pepper and rosemary. Finely grate summer squash, stir into pan and let simmer gently about 20 minutes. Beat together eggs and cream. Remove sauce from heat and stir in egg mixture.
Preheat oven to 200°C (approximately 400°F). Grease a baking pan with vegetable oil. Rinse peppermint, shake dry and chop. Spread a little meat sauce into baking pan, sprinkle with a little peppermint and top with lasagna noodles. Repeat layers with remaining sauce, peppermint and lasagna noodles, finishing with sauce and peppermint on top. Crumble feta cheese over lasagna and bake 30-40 minutes. Cut lasagna into pieces to serve.
