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Greek Lamb and Feta Lasagna
Ingredients
  • 2 teaspoons olive oil
  • 1 ½ cups chopped onion
  • 1 ½ tablespoons minced garlic
  • 1 tablespoon chopped fresh rosemary
  • 9 ounces lean ground lamb
  • 9 ounces extra-lean ground beef
  • 1 ¼ cups unsalted chicken stock (such as Swanson)
  • ¾ teaspoon kosher salt
  • ¾ teaspoon freshly ground black pepper
  • 1 (28-ounce) can crushed tomatoes, undrained
  • 1 (14-ounce) can crushed tomatoes, undrained
  • 1 ¼ cups part-skim ricotta cheese
  • ½ teaspoon grated lemon rind
  • 9 no-boil lasagna noodles
  • Cooking spray
  • 3 ounces feta cheese, crumbled (about ¾ cup)
  • 3 tablespoons chopped fresh flat-leaf parsley
Steps
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