White Lasagna with American Lamb and Spinach

Crowd-PleaserLamb

Aug 8

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.

White Lasagna with Spinach and American Lamb

Servings: 8–10

Prep time: 30 minutes

Cook time: 50 minutes

Total time: ~1 hour 20 minutes

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Ingredients:

For the American Lamb and Spinach Filling:
- 1 lb ground American lamb
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- 10 oz fresh spinach, roughly chopped
- 1½ tsp kosher salt
- ¾ tsp freshly ground pepper
For the Béchamel Sauce:
- 5 tbsp butter
- ¼ cup all-purpose flour
- 4 cups whole milk, warmed
- ¼ tsp ground nutmeg
- 1 cup grated Parmesan cheese
- ½ tsp 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:

Make the Lamb Filling: In a skillet over medium heat, sauté onion in olive oil until softened, ~5 min. Add garlic, oregano, red pepper flakes, and cook 1–2 min. Add lamb, season with salt and pepper, and cook until browned, ~8 min. Stir in spinach and cook until wilted, ~3–4 min. Set aside.
Prepare the Béchamel: Melt butter in a saucepan. Whisk in flour and cook ~2–3 min. Slowly add warm milk, whisking constantly until smooth and thick, ~5–7 min. Stir in nutmeg, Parmesan, and salt. Remove from heat.
Mix Ricotta: In a bowl, combine ricotta, beaten egg, and ½ cup Parmesan. Season with salt and pepper. Mix well and set aside.
Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread a layer of béchamel in a 9×13" baking dish. Layer noodles, ⅓ ricotta, ⅓ lamb filling, and ⅓ béchamel. Repeat two more times. Top with mozzarella and remaining Parmesan.
Bake: Cover with foil and bake for 25 min. Remove foil and bake 20–25 more min until golden and bubbly. Let rest 10–15 min before serving. USDA recommends a minimum internal temp of 160ºF for ground lamb.