Lamb And Goat Cheese Lasagna Recipes

LASAGNA WITH GOAT CHEESE FROM INA GARTEN

Steps:

• Preheat the oven to 400 degrees F.
• Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent.
• Add the garlic and cook for 1 more minute.
• Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink.
• Add the Jar of Ragu Sundried Tomato & Sweet Basil Pasta Sauce Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.
• In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
• Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one third of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling.

LAMB AND GOAT CHEESE LASAGNA

Steps:

• Heat oven to 375°F.
• Chop your onions, mince your garlic, and chop your herbs.
• Heat pan with olive oil on med-high heat and add onions and ground lamb. Saute until lamb is nicely brown and the onions start to turn translucent.
• Add your garlic, tomatoes, herbs, pepper flakes, honey and wine.
• Mix together and let simmer on med for 15 minutes. Taste and add kosher salt and pepper to your taste. Then turn to low and let simmer another 15 minutes.
• While doing this boil your pasta until ALMOST Al Dente. Drain and rinse with cold water immediately to prevent pasta from cooking any further.
• Line a 12x 8x baking dish with your first layer of pasta. Then add sauce and crumble a thin layer of feta. Repeat this three times. Save all of the kasseri cheese for the top.
• So it should be: pasta, sauce and cheese, and repeat.
• Cover with tin foil and bake for 25 minutes. After 25 minutes remove tin foil and bake for another 25 minutes. The cheese should be golden brown.
• Let set and cool for 15-20 minutes and serve.
• a fresh salad and french bread to be dipped in olive oil and balsamic vinegar goes really well with this.

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.

BONELESS LEG OF LAMB WITH HERBED GOAT CHEESE

Steps:

• Preheat oven to 450°F. Remove netting from lamb and place on cutting board. Open the meat up and season with salt and pepper. In a mixing bowl, combine the goat cheese, garlic, parsley, rosemary and Craisins®. Place the goat cheese mixture in the middle of the lamb opening and fold side layer on top of lamb. Cut 12 pieces of twine and tie lamb so goat cheese mixture is intact. Season the outer layer of lamb with salt and pepper. Cook lamb at 450°F for 20 minutes. Turn oven down to 400°F and cook for another 55 minutes. Take out of the oven and let rest for 15 minutes before slicing.

BAREFOOT CONTESSA'S LASAGNA

Steps:

• Preheat the oven to 400 degrees F.
• Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, 1½ teaspoons of the salt, and ½ teaspoon pepper. Simmer, uncovered, over medium-low heat, for 25-30 minutes, until thickened and tomatoes have reached desired taste.
• Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain.
• In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tablespoons of parsley, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
• Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with ¼ cup of Parmesan.
• Bake for 30 minutes, until the sauce is bubbling.

GOAT CHEESE LASAGNA

Steps:

• Beat the eggs then add the drained goat cheese, the shredded mozzarella, the basil leaves, salt and pepper, and mix till creamy and everything is incorporated well.
• Coat the bottom of a 13X9X2 inch baking dish with a thin layer of the sauce.
• Arrange half the lasagna noodles in the pan.
• Cover with half the goat cheese mixture.
• Cover this with half the mozzarella slices.
• Cover this with half the marinara sauce.
• Repeat layers: noodles, goat cheese, mozzarella slices and sauce.
• Sprinkle parmesan or romano on top.
• Bake in pre-heated 375°F oven for 30 to 35 minutes, or till bubbly and the cheese is nicely melted on top.
• Let stand 10 minutes before serving.