Best 4 Greek Lamb And Feta Lasagna Recipes

GREEK GRILLED CHEESE WITH GROUND LAMB, FETA AND MINT

Steps:

• To make the lamb, in a cast-iron or other heavy skillet, heat the oil over high heat. Add the lamb and cook, stirring to break up the meat with a wooden spoon, until it begins to brown. Add the salt, oregano, and mint and continue to cook, stirring occasionally, for about 4 minutes, until the lamb is cooked through. Remove from the heat.
• To make the salad, combine all of the ingredients in a bowl and stir to mix well.
• To fry the chickpeas, pour the oil to a depth of 1 to 2 inches into a heavy saucepan or deep sauté pan and heat to 350 degrees F on a deep-frying thermometer. Add the chickpeas and fry for about 5 minutes, until browned and crisp. Drain the chickpeas on a plate lined with paper towels. Transfer to a bowl. Sprinkle with the chili powder and salt and toss to coat evenly.
• Line up half of the bread slices on a work surface. Top each slice with 2 ounces (about 1/3 cup) of the cheese, one-fourth each of the lamb, salad, and chickpeas, and then finish with another 1 ounce (about 2 1/2 tablespoons) of the cheese. Close the sandwiches with the remaining bread slices.
• Line a large platter with paper towels. In a skillet over high heat, melt 1 tablespoon of the butter. Turn down the heat to low, add 1 sandwich, and cook, turning once, for 2 to 3 minutes on each side, until browned and crisp on both sides and the cheese is melted. Transfer to the prepared platter to blot the excess grease. Repeat with the remaining butter and sandwiches.
• Cut the sandwiches in half, plate, and serve.

GREEK LAMB STEW WITH FETA

Steps:

• Trim fat from lamb and cut into 1 inch cubes.
• In a shallow dutch oven, heat oil over med high heat, then brown lamb in batches and add to slow cooker.
• Drain fat from dutch oven, then add onions, garlic, rind, salt, allspice and cinnamon, frying over med heat, stirring occasionally until onions are softened (about 5 minutes).
• Sprinkle with flour - cook stirring, for 1 minute. Add beef stock & tomato paste, then bring to a boil and stir and scrape up any brown bits from the bottom of the pan. Pour into slow cooker.
• Cover and cook on low for 6 - 8 hours or on high for 4 - 5 hours, until the lamb is tender.
• Stir in artichokes, then cover and cook for 15 minutes to heat through. Serve sprinkled with feta and parsley!

GREEK LAMB AND FETA LASAGNA

Steps:

• Preheat oven to 375 degrees F. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and next 4 ingredients (through beef); cook 14 minutes or until lamb and beef are browned, stirring to crumble. Add stock to pan; cook 3 minutes. Stir in salt, pepper, and tomatoes. Bring to a boil; reduce heat, and simmer 4 minutes, scraping pan to loosen browned bits.
• Combine ricotta and rind in a small bowl. Spread 1 tablespoons ricotta mixture over one side of each lasagna noodle.
• Spread 2 cups tomato mixture in bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 lasagna noodles, ricotta side up, over tomato mixture; top with 2 cups tomato mixture. Repeat layers twice, ending with 2 cups tomato mixture. Sprinkle evenly with feta cheese. Cover with foil and bake at 375 degrees for 40 minutes. Remove foil; let stand 10 minutes. Sprinkle with parsley.

GREEK-STYLE LAMB AND EGGPLANT LASAGNE

Steps:

• Cut eggplant lengthwise into 1/3-inch-thick slices and sprinkle slices on both sides with salt. Arrange eggplant in a large colander and weight it with a heavy bowl. Drain eggplant 1 hour. Remove bowl and pat eggplant dry.
• Set broiler rack so that eggplant will be about 4 inches from heat and preheat broiler.
• Arrange eggplant in one layer in oiled shallow baking pans and brush with oil. Broil eggplant until golden, about 3 minutes on each side.
• Make meat sauce:
• In a large heavy non-stick skillet cook onions and garlic in oil over moderate heat, stirring, until softened. Add lamb and cook, stirring to break up, until it is no longer pink, about 3 minutes. Stir in remaining meat sauce ingredients and salt and pepper to taste and simmer, uncovered, 30 minutes. Meat sauce may be made 3 days ahead, cooled completely, and chilled, covered.
• Make white sauce while meat sauce is cooking:
• In a heavy saucepan melt butter over moderately low heat and whisk in flour until smooth. Cook roux, whisking, 3 minutes. Whisk in milk in a stream and salt and pepper to taste and simmer, whisking occasionally, 5 minutes, or until thick. Whisk in egg, whisking vigorously, and simmer sauce, whisking, 1 minute. White sauce may be made 2 days ahead and chilled, its surface covered with plastic wrap.
• Preheat oven to 375°F.
• Pour 1 cup meat sauce into a flame-proof baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Spread about 1 1/2 cups meat sauce over pasta and arrange 1 layer broiled eggplant on top. Gently spread about 1/2 cup white sauce over eggplant and sprinkle with about 1/3 cup feta. Make 2 more layers in same manner, beginning and ending with pasta. Spread remaining white sauce evenly over top pasta layer, making sure pasta is completely covered, and sprinkle with remaining feta.
• Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling.
• Set broiler rack so that lasagne will be about 4 inches from heat and preheat broiler.
• Broil lasagna 1 to 2 minutes, or until golden. Let lasagne stand 5 minutes before serving.