Directions

1 pound ground lamb

1/2 tablespoon olive oil

1 onion, finely chopped

4 garlic cloves, minced

1 teaspoon dried oregano

3/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup red wine

11/2 cups water

10 curly-edged lasagna noodles, broken into 2-inch lengths

2 (14-ounce) cans diced tomatoes

1 cup heavy cream

Greek feta in brine, drained and crumbled

Optional garnishes: chopped basil, mint and parley

In a large, lidded skillet, crumble lamb and cook until no longer pink, about 5 minutes. If more than 1 tablespoon of fat is rendered, drain off excess. Place lamb on a plate lined with a paper towel. Add olive oil and onions, cooking until soft, about 3 to 5 minutes. Add the garlic, oregano, cinnamon and nutmeg and stir until fragrant, about 1 minute. Add meat back to the skillet. Add red wine and water and bring to a simmer. Spread the noodles across the meat; the noodles will overlap. Spread tomatoes and their juice over the top of lamb mixture and noodles. Place lid on the skillet and cook casserole over low heat for 18-20 minutes, or until noodles are soft. Stir the casserole and season with salt and pepper. Add heavy cream and allow to thicken, 3 to 5 minutes. Serve with feta and sprinkle with optional garnishes.