Lamb Lasagna with Sun-Dried Tomatoes and Olives

Lamb Lasagna with Sun-Dried Tomatoes and Olives

This flavorful lasagna combines tender lamb, rich sun-dried tomatoes, and briny olives to create a Mediterranean twist on the classic Italian dish. The lamb is sautéed with garlic and onions, then simmered with tomatoes, sun-dried tomatoes, and a mix of herbs for a robust sauce.
Layered with creamy béchamel sauce, lasagna noodles, and a blend of cheeses, this dish is baked until golden and bubbly. The olives add a distinctive salty note, perfectly complementing the savory lamb and sweet sun-dried tomatoes, resulting in a hearty and delicious meal.
5 from 1 vote
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dinner
Cuisine international
Servings 4
Calories 790 kcal

Ingredients
  

  • 1.76 lbs ground lamb shoulder
  • 3 cloves garlic
  • 1.76 oz arugula
  • 2.5 cups cold milk
  • 5.29 oz Pecorino
  • 1.41 oz butter
  • 14.11 oz canned crushed tomatoes
  • 8.82 oz dried lasagna noodles
  • 7.05 oz sun-dried tomatoes in oil
  • 5.29 oz pitted green olives
  • 5.29 oz pitted black olives
  • 1.41 oz flour
  • 8 tbsp olive oil
  • 1 tbsp ground cumin
  • Salt
  • Pepper

Instructions
 

  • Peel the garlic and crush it with a garlic press. Sauté it with 6 tablespoons of olive oil in a sauté pan. Add the ground lamb and cumin, season with salt and pepper, and cook until well browned.
    Recettes cooking 4
  • Add the crushed tomatoes, drained olives, and diced sun-dried tomatoes. Cover and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
    Recettes cooking 4
  • Prepare a béchamel sauce. Melt the butter in a saucepan and whisk in the flour. Gradually add the milk, whisking continuously until the mixture is smooth. At the end, add 1.76 oz of grated Pecorino and adjust the seasoning.
    Recettes cooking 4
  • Coat the bottom of a baking dish with béchamel sauce. Layer with lasagna noodles, followed by the meat sauce. Add a bit of béchamel sauce and cover with another layer of noodles. Repeat the layering process until all ingredients are used, finishing with a generous layer of béchamel sauce.
    Recettes cooking 4
  • Sprinkle with grated Pecorino and bake for 45 to 50 minutes. Serve the hot lamb lasagna with arugula.
    Recettes cooking 4

Video

Notes

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Keyword Lamb, Lamb Lasagna with Sun-Dried Tomatoes and Olives, Lasagna, Olives, Sun-Dried, Tomatoes

Lamb Lasagna with Sun-Dried Tomatoes and Olives

 

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Lamb Lasagna

Discover Delicious Lamb Lasagna with Sun-Dried Tomatoes and Olives