This unique, hearty Greek-Style Lamb Lasagna Recipe, is packed with aromatic, delicious strong flavors. From the Feta cheese and fresh basil, to the tender chunks of meat and warming spices, this is the epitome of comfort food!
It’s going to be a long day.
My dad was just wheeled into surgery — 6 hours of open heart surgery, that is.
As you probably know, I typically keep my writing to food, but there is a connection — and well, there’s not much else on my mind today.
I made this recipe, as well as a few other interesting casseroles specifically for this difficult week.
Some for my sweet mom, who’s not well and can’t visit my dad in the hospital, and some for my loving aunt who’s staying with her and her caregivers.
And the rest is packaged in single servings in the freezer for my dad when he returns home in a week.
Greek-Style Lamb Lasagna Recipe is the perfect type of meal for this situation.
- First, it’s incredibly tasty, as food always should be!
- Second, the textures and flavors combined, make for a comforting eating experience. (Yes, it’s an experience!)
- And third, it freezes very well, so you can make large quantities and have it on hand for a while.
Don’t get me wrong, this meal is not just for those who are in need of comfort — though I think everyone appreciates a little comfort. 😉
This lasagna is also wonderful to serve at a party, for a family weeknight dinner, or even to reheat for a quick lunch. Everyone will love it!
And if you think this Greek-Style Lamb Lasagna recipe sounds good, here are a couple other tempting lasagna recipes that would also be great for all of the above reasons:
- Root Vegetable Skillet Lasagna
- Spiced Chicken Butternut Squash Lasagna
- Spinach and Idaho® Potato Lasagna from Family Spice
Oh, why is it “Greek-Style” you ask?
Well, it’s the combination of the Feta, Kalamata olives, red onions, tomatoes and lamb that make me think Greek. There you have it.
I hope you love this Lamb Lasagna!
I will let you know how my dad is doing, and I would greatly appreciate it if you could send us positive thoughts today. Thank you.
This unique, hearty lamb lasagna is packed with aromatic, delicious strong flavors. From the Feta cheese and fresh basil, to the tender chunks of meat and warming spices, this is the epitome of comfort food!
- 3 tablespoons olive oil, plus a bit more for the pan and drizzling over the lasagna
- 1 tablespoon garlic, minced
- 1 teaspoon rosemary finely chopped
- 1 teaspoon dried thyme
- 1 3/4- pound boneless leg of lamb, excess fat removed & cut into small bite-sized pieces (about 1/2-inch pieces)
- 2 cups red onion, thinly sliced
- 1 tablespoon tomato paste
- 1 (28-ounce) can diced tomatoes in juice
- 1/4 cup dry red wine
- 1 cup Kalamata olives, pitted, roughly chopped
- 1/2 teaspoon ground cinnamon
- sea salt and freshly ground black pepper
- about 1 dozen no-boil lasagna noodles see notes
- 2 cups Feta cheese crumbled or cut into small pieces (about 10-ounces)
- 2 1/2 cups mozzarella cheese, grated
- 3 to 4 bunches of basil - washed and dried, stems removed you will need about 4 dozen large leaves
-
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.
-
Preheat the oven to 375 degrees F.
-
Add the tomatoes, wine, olives and cinnamon. Use a flat-bottomed spatula to scrape any ingredients that are stuck to the bottom of the pan and mix them into the liquid. Bring to a boil and then immediately turn the heat to low and gently simmer for 10 minutes. Season to taste with salt and pepper. (Here’s How to Season to Taste.)
-
Coat the bottom of a 9 X 13 X 2-inch baking pan with a thin layer of the liquid form the lamb mixture.
-
Then add a layer of the no-boil lasagna noodles. Now add about half of the lamb mixture to the noodles, followed by a sprinkling of about 1/3 of the mozzarella and feta cheeses. Top this with a solid, single layer of basil leaves and then add another layer of the lasagna noodles. Then repeat.
-
Pour any juices left in the pan over the lasagna noodles and then top with the remaining third of both cheeses, and a generous drizzling of olive oil.
-
Place in the preheated 375 degree F oven until the top is golden and it’s sizzling along the edges of the pan, about 30 minutes. Cover the pan loosely with foil, and bake for another 15 minutes.
-
Let it cool for about 30 minutes before slicing and serving.
No-Boil Lasagna noodles come in various widths and lengths -- any of them are fine, just be sure when you add the layer, you cover the entire surface, even if it means breaking some of the noodles into thinner or smaller pieces.
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Best wishes and speedy recovery to your dad.
Thank you so much, Surinder! I so appreciate the good thoughts! XOXO
First, I am keeping your father and mother in my thoughts. Seems like everyone’s plate is full, and not only with your amazing lasagne.
This seems to be lasagne week – you, Frank from Memorie di Angelina, and this Saturday – me! I need to try yours and Frank’s, as I can never get enough of different varieties!
Thank you so much, David! My dad is doing well today. (PHEW!). I can’t get enough varieties either — I love this type of meal. Can’t wait to see what yours will be — it might just be what I feed the family next. xo
So much flavor and I love the idea of swapping lamb for the traditional ground beef. This looks delicious and I can only imagine how good it smells too!
Thanks Luci. Yes, it make the whole house small amazing! 🙂
Oh this is a genius idea – I would never have thought to make a Greek version of my lasagne but now I can’t wait to try yours. All the best to your family at this difficult worrying time x
Thank you so much. The the lasagana comment and the good wishes! 🙂
Wow, this is definitely a recipe filled with comfort, love and amazing flavours – I know cinnamon and beef are so good together – now I want to try cinnamon and lamb. I hope your Dad’s surgery went well and he’ll soon be home to enjoy a slice as he recovers.
Thank you so much, Jane. I greatly appreciate the kind thoughts! 🙂
Hope your dad is OK and on the path to recovery after the surgery. This greek style lasagne looks great! I love feta, I bet this taste amazing!
Thank you so much! For all of the good vibes! 🙂
Hi! I have just found your blog. Isn’t it a amazing how many wonderful blogs are out there waiting to be found! It sounds like a difficult time in your life a the moment but I wanted to say what a beautiful blog you have and I love your food philosophy! Hope your dad makes a full recovery.
This comment made my day. Thank you so very much for taking the time to share your thoughts, and I greatly appreciate the good wishes for my dad. 🙂
I am glad to hear that your father is doing better and I wish him a speedy recovery. Your lasagna looks amazing.
Thanks so much Gerlinde! 😀