White Lasagna with Spinach and American Lamb

White Lasagna with Spinach and
American Lamb

Serves: 8-10
Cooking time: 50 minutes
Prep time: 30 minutes


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


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

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

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
Let the lasagna rest for 10-15 minutes before serving.

**The USDA recommends a minimum internal temperature of 160oF for ground