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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
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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.
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  • 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.
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  • 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.
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  • 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.
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  • Sprinkle with grated Pecorino and bake for 45 to 50 minutes. Serve the hot lamb lasagna with arugula.
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Video

Notes

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