Middle Eastern Lasagna Recipes

MIDDLE EASTERN LASAGNA

Steps:

• Meat:.
• Over medium heat in large skillet, heat olive oil.
• Add onion and saute 3-4 minutes.
• Add meat and cook until done.
• Drain grease/fat from meat/onion mixture.
• Add tomato paste, salt, pepper, cumin and allspice, mixing until evenly coated.
• Should be a thickened tomato sauce/paste - cook 3-5 minutes to achieve, if necessary.
• Cheese:.
• In large bowl, combine feta, ricotta, eggs and parsley and stir until blended.
• Preheat oven to 375°F.
• Coat a 13 x 9-inch baking dish with melted butter.
• Line bottom of dish with 4 sheets of phyllo (cover remaining phyllo with damp cloth to prevent drying) and brush with melted butter.
• Spread 1/3 of meat filling over phyllo.
• Spread 1/3 of cheese filling over meat filling.
• Cover with 4 sheets of phyllo and brush with melted butter.
• Repeat layers until meat and cheese mixture is used up.
• Cover with remaining 4 sheets of phyllo and brush with butter.
• Cover with foil and bake 30-40 minutes.
• Remove foil and bake additional 10-15 minutes or until top is golden brown.
• Rest 5-10 minutes before serving.
• Garnish with parsley, if desired.
• Note: Can be made a day ahead -- cover and refrigerate overnight and bring to room temperature before baking.

OVERNIGHT MEDITERRANEAN LASAGNA

Steps:

• In medium bowl, combine pasta sauce, olives and water; blend well. In another medium bowl, combine ricotta cheese, lemon juice and oregano; mix well.
• In ungreased 13x9-inch (3-quart) glass baking dish or lasagna pan, spread 1 cup of pasta sauce mixture. Top with 4 uncooked noodles, half of the ricotta cheese mixture, half of the mozzarella cheese, half of the feta cheese and all of the spinach.
• Repeat layering with 1/2 cup sauce mixture, remaining 4 noodles, 1 cup of the remaining mozzarella cheese, remaining ricotta mixture, remaining feta cheese and remaining sauce mixture. Cover tightly with plastic wrap; refrigerate at least 12 hours or overnight.
• Heat oven to 350°F. Uncover baking dish; bake 35 minutes. Sprinkle with remaining 1 cup mozzarella cheese. Bake, uncovered, an additional 15 to 20 minutes or until casserole is bubbly, noodles are tender, and cheese is melted. Let stand 15 minutes before serving.