White Lasagna with American Lamb and Spinach
The perfect Sunday dinner—the sacred time of the week where we gather ’round the table, unbutton our jeans, and forget about Monday for just a little while longer.
Recipe
White Lasagna with Spinach and
American Lamb
Serves: 8-10
Cooking time: 50 minutes
Prep time: 30 minutes
Ingredients:
For the American Lamb and Spinach Filling:
● 1 pound ground American lamb
● 1 tablespoon olive oil
● 1 large onion, finely chopped
● 3 cloves garlic, minced
● 1 teaspoon dried oregano
● 1/2 teaspoon red pepper flakes (optional)
● 10 ounces fresh spinach, roughly chopped
● 1 1/2 teaspoons kosher salt
● 3/4 teaspoons freshly ground pepper
For the Béchamel Sauce:
● 5 tablespoons butter
● 1/4 cup all-purpose flour
● 4 cups whole milk, warmed
● 1/4 teaspoon ground nutmeg
● 1 cup grated Parmesan cheese
● 1/2 teaspoon kosher salt
For Assembly:
● 12 pre-cooked oven ready lasagna noodles (1 box)
● 2 cups ricotta cheese
● 1 egg, beaten
● 2 cups shredded mozzarella cheese
● 1 cup grated Parmesan cheese, divided
Instructions:
1. Prepare the American Lamb and Spinach Filling:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion
and cook until softened, about 5 minutes.
Add the minced garlic, dried oregano, red pepper flakes and 3/4 teaspoon
kosher salt.. Cook for another 1-2 minutes until fragrant.
Add the ground American lamb and cook until browned, breaking it up with a
spoon as it cooks, about 7-8 minutes. Season with additional 3/4 teaspoon
kosher salt and freshly ground black pepper. Add the chopped spinach and
cook until wilted, about 3-4 minutes. Remove from heat and set aside.
2. Prepare the Béchamel Sauce:
Add the flour and whisk continuously for about 2-3 minutes, until the mixture is
golden and bubbling.
Gradually add the warmed milk, whisking constantly to prevent lumps, until
the sauce is smooth and thickened, about 5-7 minutes.
Stir in the ground nutmeg and Parmesan cheese. Season with salt. Remove
from heat.
3. Prepare the Ricotta Mixture:
In a bowl, combine the ricotta cheese, beaten egg and 1/2 cup grated
parmesan cheese. Season with salt and pepper. Mix well and set aside.
4. Assemble the Lasagna:
Preheat your oven to 375°F (190°C).
Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking
dish.
Place a layer of lasagna noodles over the sauce.
Spread 1/3 of the ricotta mixture over the noodles.
Spoon 1/3 of the lamb and spinach filling over the ricotta.
Drizzle 1/3 of the remaining béchamel sauce over the filling.
Repeat the layers two more times, ending with a final layer of béchamel
sauce.
Sprinkle the top with the mozzarella and finally the grated Parmesan cheese.
5. Bake the Lasagna:
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the
foil and bake for an additional 20-25 minutes, until the top is golden and
bubbling**.
Let the lasagna rest for 10-15 minutes before serving.
**The USDA recommends a minimum internal temperature of 160oF for ground
lamb