Greek Lasagna

Lasagna was first hitting the dinner tables if Naples, Italy in the fourteenth century and has been an evolving dish since then.  We have switched out the traditional meat sauce with our lamb ragu, created a delicious cheese mix that brings a lot of zest to the usual ricotta and mozzarella cheeses.  This is a classic for big dinners or special occasions when you have to fee a lot of people.

Serves 12-14

Ingredients 

  • Make our traditional Lamb Ragu, you will have extra so freeze and have for later
  • 4 boxes of oven ready lasagna noodles
  • 15 1/4 slices of freshly made mozzarella cheese from the specialty cheese section of your market or fine cheese shop
  • 2 shallots
  • 2 garlic cloves, peeled
  • 8 ounces or whole mile ricotta cheese 
  • 4 cups of parmesan cheese,  separated 
  • 4 ounces of goat cheese, room temperature 
  • 8 ounces of feta cheese stored in brine, discard the brine
  • 1 teaspoon of kosher salt
  • 1/2 teaspoon of freshly ground pepper
  • 1/4 cup olive oil
  • 16 ounces of spinach, sautéed until wilted, thoroughly drained 
  • 6 ounces of button mushrooms, sliced and sautéed

Making It

  • Set the oven to 400 degrees, set the rack to the middle
  • In a food processor fitted with a metal blade add the garlic and shallots and pule 5-6 times, add 3 cups of the ricotta, parmesan cheese, goat cheese, feta salt, pepper, chives, olive oil and pulse until fully incorporate 
  • In a large baking dish ladle 1 1/2 cups of the sauce and then cover with enough of the noodles to completely cover the sauce
  • Spread another 1 1/2 cups of the sauce on the noodles and then a cup of the cheese mix then top with the spinach the cover with another layer of noodles
  • Spread the same amounts of the sauce and cheese mix and layer the mushrooms then top with another layer of noodles
  • Spread the same amounts of sauce and cheese mix and top with noodles,  cover that layer with two cups of sauce and layer the mozzarella cheese on top, see below
  • Sprinkle with a cup of parmesan and a healthy does of chimichurri on top
  • Oil a sheet of tinfoil and cover, oiled sided down, back for 30 minutes, take foil off and cook for another 25 minutes, remove from oven, let rest for 25 minutes and serve 
Spread the mozzarella cheese evenly

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