Serves: 8
Difficulty: easy
Prep Time: 15 min
Cook Time: 45 min
Ingredients
- 3 T olive oil
- 1 yellow onion, diced
- 3/4 lb each ground beef and ground lamb
- ¾ c dry white wine
- 32 oz Rao’s Marinara sauce
- ¼ c parsley, chopped, plus more for garnish
- 1-1/2 t each cinnamon, salt and black pepper
- ¾ t ground allspice
- 1 lb dry Barilla lasagna sheets (or sub fresh)
- 1/3 c butter, melted
- 4 eggs, beaten, divided
- 1-1/2 c grated Parmesan
- 2 c labneh
- 1 c cream
- 8 oz dry sautéed chanterelle mushrooms
Steps
- In a large sauce pan, sauté onion in olive oil 3 min. Add lamb and beef, cook 3 min.
- Add dry sautéed chanterelle mushrooms to mixture.
- Add wine, parsley, marinara and seasonings; simmer 5 min. Adjust seasoning, set aside.
- Cook pasta in boiling salted water until al dente. Drain and toss all at once with butter.
- Gently mix in 2 beaten eggs and 1 cup Parmesan; set aside.
- Combine labneh, 2 eggs and cream; reserve.
- Preheat oven to 350˚F; prepare a 9”x13” casserole with olive oil/cooking spray.
- Spoon a thin layer of lamb sauce on the bottom, adding an even layer of pasta pressing lightly.
- Spoon ¼ of meat mixture on top and spread evenly, repeating until meat sauce is done. (Keep layers thin for best results).
- Top next to last layer of pasta with half of cream/labneh mixture and sprinkle with ¼ c Parmesan; repeat and finish top layer with labnex mixture.
- Bake covered for 45 min. until 165F in center. Remove cover and bake just until top dries slightly, 3 min.
- Let rest 20 min. before garnishing with parsley and a sprinkle of parmesan. Cut into squares for serving.
