Lamb Lasagna Recipe (Make-Ahead & Freezer-Friendly)

This Lamb Lasagna Recipe is unique, hearty and has a Greek vibe. It's 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!

This lamb lasagna is incredibly unique and utterly delicious!

Quick facts: This lamb lasagna takes about 30 minutes of prep and about 1 hour 30 minutes from start to finish, and it serves 9. If you're planning ahead, jump to the Make Ahead & Freezer Instructions.

I make this recipe, as well as a few other interesting and cozy casseroles often during the cooler months.

I love that it can provide tasty and comforting meals for a few days.

Why You Won't Find This Lamb Lasagna Anywhere Else

I've never had another lasagna quite like this one. Feta, Kalamata olives, red onions, a little cinnamon, tender chunks of lamb, and tons of fresh basil leaves in one pan? And because I photographed every step, you can see exactly what each stage should look like.

Why You Can Trust This Recipe

Make-ahead casseroles (and other one-pot meals) are my thing. I make them whenever someone needs a little help: they're too busy, going through something hard, or just need a good meal they don't have to think about.

This lasagna started that way. I created the recipe years ago when my dad was going in for heart surgery and would need lots of homemade meals at the ready. Since it freezes well, it was perfect. (He loved it, FYI!)

Does lamb lasagna taste gamey?

No, not in my experience. Marinating the lamb and the addition of the Feta, olives, basil and a little cinnamon keep the flavor balanced, not heavy.

Can you leave out the wine?

Yes, you can use ¼ cup of lamb, beef or chicken broth instead.

How big is a serving?

Cutting it 3 by 3 in the pan makes 9 generous squares.

Ingredient Notes

• Boneless leg of lamb - This is part of what makes this lasagna so good - it has tender chunks of meat instead of a typical ground meat sauce. The leg is lean and flavorful, and it will stay tender. Trim off the excess fat and cut it into small, bite-sized pieces, about ½ inch. If that sounds like a lot of knife work, ask your butcher to trim and cube it for you.
• Olive oil - The olive oil is used twice: it’s the base of the marinade and it browns the onions. Use a good everyday olive oil, and save a little for drizzling over the top before baking, which helps the cheese turn golden.
• Garlic, rosemary and thyme - These three make up the marinade, and they’re what turns plain lamb into something special. Use fresh garlic, minced, and finely chopped rosemary so nobody gets a pine-needle surprise. Dried thyme is fine here, and it’s easy to keep on hand.
• Red onion - Red onions are milder and a little sweeter than yellow ones, so they melt into a golden, jammy base when you cook them slowly. Slice them thin so they soften evenly.
• Tomato paste - A tablespoon adds a deep, concentrated tomato flavor. Cooking it until it’s very aromatic is the secret, so don’t worry if a little browns on the bottom of the pan. That’s flavor!
• Canned diced tomatoes - The tomatoes should not be drained. Choose a good-quality can with plain tomatoes and no added seasonings, since the rest of my recipe handles that.
• Dry red wine - The wine adds depth to the sauce. Only choose a dry red you’d be happy to drink - we're cooking most of the alcohol off, not the flavor.
• Kalamata olives - These add salty, tangy, briny pops of flavor throughout the lasagna. Buy them pitted to save time. They’re salty, so be sure to taste before adding extra salt. (Here's How to Season to Taste.)
• Cinnamon - The ½ teaspoon of cinnamon in the recipe adds a subtle warmth that goes beautifully with lamb and tomatoes. It’s another detail that makes this recipe different.
• No-boil lasagna noodles - They soak up moisture from the sauce as it bakes, so you skip the boiling step, and they'll be al dente by the end of the baking time. Any brand works, and the sizes vary, so just cover each layer completely, breaking noodles to fit as needed.
• Feta cheese - This brings the tangy, salty creaminess. If you can, buy it in a block and crumble or cut it yourself. It’s usually creamier and tastier than pre-crumbled feta.
• Mozzarella cheese - It adds that classic melty, stretchy lasagna pull. Grate it yourself from a block of regular mozzarella, not the fresh kind packed in water, which releases too much liquid and can make the lasagna soggy.
• Fresh basil - The layers of basil are what make this lasagna taste so fresh and aromatic. You’ll need 3 to 4 bunches, or about 4 dozen large leaves. Choose perky, deep green bunches.
• Salt and black pepper - Season to taste after the sauce simmers, since the olives and feta add saltiness of their own. Freshly ground pepper is best.

How to Make Lamb Lasagna

- 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 skillet 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.

- Once the lamb has marinated for 30 minutes, turn the heat to medium-high and add it to the onions. Stirring often, cook for about 5 minutes. (Turn the heat off between the previous step and this one.)

- 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.

- Preheat the oven to 375°F.

- Coat the bottom of a 9 x 13 x 2-inch baking pan with a thin layer of the liquid from 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 ⅓ 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 the same layering steps and pour all 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°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.

Variations and Substitutions

• Ground lamb: Use ground lamb if you prefer it to the chunks. I'd try to leave it relatively chunky, and follow the same marinating instructions.
• Other meats: you can also use beef, chicken or pork, either ground or tender cuts cut into bite-sized pieces.
• Noodles: I like using no-boil lasagna noodles, as it saves the step of cooking them first, and this is a pretty involved recipe. You can, however, use any lasagna noodles you like.

Make Ahead & Freezer Instructions

• This lamb lasagna freezes very well, so you can make large quantities and have it on hand for a while. (Lasagnas and casseroles are perfect when you want to bring someone food if they're going through something and need help.)
• You can freeze it for up to two months. I usually freeze two portions together in an airtight container, like this aluminum one with a lid, because it can be placed directly in the oven to reheat.
• You can also assemble it, cover it tightly, and refrigerate until you're ready to bake.
• To reheat from frozen, thaw it in the fridge overnight, then heat it covered until hot all the way through.

What makes it Greek-ish?

This is a Greek Lasagna of sorts.

This recipe has a delicious combination of Feta cheese, Kalamata olives, red onions, tomatoes and lamb that together give it a Greek vibe.

Serving Suggestions

• A big, simple salad with something crisp and tangy balances the richness. I think it's fantastic with Grilled Little Gem Salad and Fried Lemon Caesar Salad.
• A warm loaf of my Italian Herb Bread is great for mopping up the sauce.
• Leftover slices reheat well for a quick lunch.
• It's also wonderful to serve at a party or for a family weeknight dinner.

More Must-Try Lasagna Recipes

I hope you love this Lamb Lasagna Recipe as much as I do!

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