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Servings: 12
Ingredients
- 3 tbsp. extra-virgin olive oil
- 2 garlic cloves, peeled and minced
- 1 28-oz. can peeled whole san marzano tomatoes, with juice
- kosher salt and freshly ground black pepperf
- 1 Tbsp fresh basil leaves, chiffonade
- 1/2 tsp ground cinnamin
- juice of half a lemonThe Béchamel Cream Sauce:
- 4 tbsp. unsalted butter
- 1 shallot, minced
- 2 garlic cloves, minced
- 2 Tbsp AP flour
- 4 cups milk
- 1/2 cup grated parmesan cheese
- 1 cup feta cheese, crumbled
- kosher salt and freshly ground black pepper tt
- freshly grated nutmeg, to taste
- The Lasagna
- I lb. lasagna pasta (I like the kind you don't have to pre-cook)
- 2 lbs. lamb sausage, crumbled with casings removed
- 2 cups frozen spinach, thawed and thoroughly drained
- 1 Tbsp fresh dill, chopped
- 1 Tbsp fresh rosemary, chopped
- kosher salt and fresh cracked black pepper
- 1/2 cup feta
- 1/2 cup parmesan cheese
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 12 servings | |
| Calories 350 | |
| Calories from Fat 150 | 43% |
| Total Fat 17.01g | 21% |
| Saturated Fat 8.81g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 392mg | 16% |
| Potassium 335mg | 10% |
| Total Carbs 34.95g | 9% |
| Dietary Fiber 2.2g | 7% |
| Sugars 6.51g | 4% |
| Protein 14.55g | 23% |
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