Barham Family Farm Greek-Style Skillet Lasagna
February 10, 2021 • 0 comments

- Prep Time:
- Cook Time:
- Servings: 4-6
Ingredients
- (1 pound) Ground Lamb
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.