Name: Greek Skillet Lasagna
Yield: 4
Ingredients: 1 lb ground lamb; 1 onion, chopped fine; 4 garlic cloves, minced; 1 tsp oregano; ¼ tsp ground cinnamon; 10 curly edged lasagna noodles, broken into 2" lengths; 28 oz diced tomatoes w/juice; ¾ cup heavy cream; ¾ cup crumbled feta cheese

CategoryBeef/Pork/Lamb, Entrees, Pasta

Yields4 Servings

1 lb ground lamb

1 onion, chopped fine

4 garlic cloves, minced

1 tsp oregano

¼ tsp ground cinnamon

10 curly edged lasagna noodles, broken into 2" lengths

28 oz diced tomatoes w/juice

¾ cup heavy cream

¾ cup crumbled feta cheese

Cook lamb in large skillet over medium-high heat until no longer pink, about 5 minutes. Drain lamb and transfer to paper towel-lined plate, reserving 1 tablespoon fat. Add reserved fat, onion, and 1/2 teaspoon salt to empty skillet and cook until softened, about 3 minutes. Stir in garlic, oregano, and cinnamon and cook until fragrant, about 30 seconds. Return meat to skillet with 2 cups water and bring to simmer, scraping up browned bits.

Scatter pasta over meat but do not stir. Pour tomatoes over pasta, cover, and bring to simmer. Reduce heat to medium and cook, stirring occasionally, until pasta is tender, about 18 minutes.

Stir in cream and simmer until slightly thickened, about 3 minutes. Season with salt & pepper. Sprinkle cheese over top. Serve.

courtesy of America's Test Kitchen-30 min meals

Ingredients