Lambsagna?

Lambsagna?

Yes, lambsagna. LOL. It's a word my husband made up when I served him lasagna prepared with ground lamb instead of ground beef. Honestly, it was a truly flavorful dish very similar to the lasagna roll-ups only in casserole form. What you'll need is:

Ingredients:

1 16 oz. package of lasagna noodles (cooked, drained and cooled)

2 lbs. sauteed ground lamb

1 lb. ricotta and 1 egg (mixed together with pinch of salt and pepper)

bread crumbs

1 cup grated Pecorino Romano cheese (I adore Locatelli brand)

2 cups shredded mozzarella cheese

2 cups baby spinach (toss into sauteed lamb -- spinach leaves will wilt)

olive oil

2 cups of your favorite tomato sauce

Method:

Preheat oven to 350 degrees

Prepare a casserole dish with non-stick cooking spray. Add 1 cup tomato sauce thinned with a few splashes of water (to keep sauce from burning). 

Arrange a layer of pre-boiled noodles. Top first layer of noodles with sauteed ground lamb/spinach mixture. Sprinkle on 1/2 of bread crumbs, and top with a sprinkling of grated Locatelli. 

Next, arrange a second layer of cooked noodles, top with ricotta, egg, salt and pepper mixture. Smooth with a spatula and then sprinkle with 1/2 the mozz cheese.

Place a third layer of prepared noodles and top with remaining sauteed lamb/spinach mixture, bread crumbs, and more of the grated Pecorino Romano cheese.

Place the forth and final layer of pasta into casserole and cover completely with remaining sauce, mozzarella and grated Peccorino Romano cheeses. Drizzle lightly with olive oil and cover with foil sprayed with non-stick spray.

Bake for 1 hour. During the last 10 minutes of cooking time, remove foil and let cheese bubble and brown. Serve piping hot with crusty bread and a tossed salad. Enjoy!