Description
This healthy twist on lasagna is super easy to throw together and is perfect comfort food for the spring and summer months.
Ingredients
- ¼ cups Butter
- ¼ cups Flour
- 3 cups 2% Milk
- 1 dash Fresh Grated Nutmeg
- 1 pound Ground Lamb
- 1 Large Red Onion, Minced
- 3 cloves Garlic, Minced
- ½ cups Loosely Packed Fresh Chopped Mint
- ½ cups Loosely Packed Fresh Chopped Parsley
- ¾ pounds Fresh Whole Wheat Lasagna Noodles
- 1-½ cup Fresh Or Frozen Peas
- 1 cup Crumbled Feta
- 2 cups Loosely Packed Arugula
- 1-½ cup Shredded Mozzarella
- Salt And Pepper, to taste
Preparation
Preheat oven to 350°F.
To make the Bechamel, melt butter in a saucepan over medium heat. When melted, add flour and cook to remove any flour taste, about 3-4 minutes, stirring constantly to prevent burning. Slowly whisk in milk, removing any lumps. Bring to a low boil, whisking frequently to prevent burning and simmer until it thickens, about 5 minutes. Add salt and freshly grated nutmeg to taste and set aside.
Cook the lamb over medium-high heat, stirring occasionally. When lamb is almost cooked, drain off all of the fat, return to the pan and add red onion. Saute until onion is translucent. Add garlic and stir until fragrant, about 30 seconds. Season with salt and freshly cracked pepper and fold in fresh herbs.
To assemble, grease a 9X13 inch baking dish and pour enough bechamel in the bottom to cover. Layer with noodles, lamb mixture, half of the peas, half of the feta and a handful or two of arugula. Cover with bechamel and add another layer of noodles. Repeat with lamb, peas, feta, arugula and sauce and cover with another layer of noodles. Pour the rest of the bechamel over top and finish with grated mozzarella.
Bake uncovered for 30-35 minutes, until cheese is brown. Allow to rest on the counter for 5-10 minutes before slicing. Dig in. But be careful not to burn your mouth from impatience like yours truly.
