Mama Zuquinis Lamb Lasagna Recipes

MINTY LAMB LASAGNA

Steps:

• Cook onion and garlic until soft.
• Add lamb to the pan and brown.
• Add mint salt, pepper, and tomatoes with juice. Bring to a boil, reduce heat, cover the pan and simmer for 30 minutes.
• Cook lasagna noodles according to package directions, undercooking slightly.
• Drain and let stand on paper towels until cool.
• Preheat oven to 350.
• Combine milk, flour, and butter in a small pan over med-low heat, stirring constantly until sauce thickens.
• Season with salt and pepper if desired.
• Coat 13x9 baking dish with cooking spray.
• Alternate layers of noodles with meat mixture beginning and ending with noodles.
• Spread white sauce over top and sprinkle evenly with cheese.
• Bake 40 minutes or until brown and bubbly.

NOODLE-LESS LEFTOVER LAMB ZUCCHINI LASAGNA

Steps:

• Place 1/2 of the lamb cubes, one head of roasted garlic, 1/2 of the tomatoes, 1/2 of the chopped red bell pepper, 1/2 of the olives, and 1/3 of the feta cheese in the bottom of a baking pan (I used and 8"x8" pan).
• Mix the ingredients all around and season with salt and pepper.
• Place a layer of thin zucchini slices over top the lamb mixture, treating the zucchini ribbons as if they are lasagna noodles.
• Drizzle 1 1/2 tbs of the olive oil over top the zucchini and season once again with salt & pepper.
• Place 1/2 of the lamb cubes, one head of roasted garlic, 1/2 of the tomatoes, 1/2 of the chopped red bell pepper, 1/2 of the olives, and 1/3 of the feta cheese over the layer of zucchini.
• Once again drizzle olive oil and sprinkle with salt & pepper to taste.
• FInally sprinkle the remaining 1/3 of the feta cheese atop the zucchini.
• Bake at 350 for 30-45 mins, or until the feta is golden brown and the zucchini is tender.