Greek-Style Lamb Casserole
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Greek-Style Lamb Casserole
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 573573 cal |
| pro | 31 g31g pro |
| total fat | 26 g26g total fat |
| sat. fat | 15 g15g sat. fat |
| carb | 55 g55g carb |
| fibre | 5 g5g fibre |
| chol | 98 mg98mg chol |
| sodium | 1,156 mg1,156mg sodium |
| potassium | 564 mg564mg potassium |
| % RDI: | - |
| calcium | 4040 calcium |
| iron | 3434 iron |
| vit A | 1717 vit A |
| vit C | 5252 vit C |
| folate | 7676 folate |
This vegetable-filled ground lamb sauce alternates with layers of Canadian cheeses and pasta to make a Greek-style comfort casserole. You could use ground beef instead of lamb if you prefer. To plan ahead for a busy weeknight, assemble and refrigerate this dish for up to 3 days, then bake as directed, adding up to 15 minutes to the cooking time.
Ingredients
-
1 lb (450 g) ground lamb
3 cloves garlic, minced
1 tsp ground allspice
1/4 tsp cinnamon
1/2 tsp pepper
2 tbsp tomato paste
3 leeks, chopped
3 yellow hot peppers, diced
2 ribs celery, diced
1 cubanelle or small sweet green pepper, diced
1 can (796 mL) whole tomatoes
1 tbsp wine vinegar
1-1/2 tsp dried marjoram
1 tsp each granulated sugar and salt
1 pkg (454 g) elbow macaroni or other small pasta
2 cups diced or crumbled Canadian Feta cheese
2 cups shredded Canadian Brick, Monterey Jack or Mozzarella cheese
Preparation
Heat Dutch oven over medium-high heat; cook lamb, garlic, allspice, cinnamon and pepper, breaking up lamb with spoon, until lightly browned, about 10 minutes. Stir in tomato paste; cook, stirring, for 1 minute.
Add leeks, yellow peppers, celery and cubanelle pepper; saute until softened, about 10 minutes. Stir in tomatoes, vinegar, marjoram, sugar and salt, breaking up tomatoes; bring to simmer. Reduce heat to medium; cover and simmer, stirring occasionally, for 20 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta according to package instructions until 1 minute less than al dente. Drain and rinse under cold water; drain well and arrange half in deep greased baking dish. Top with half of the sauce; sprinkle with half each of the feta and brick cheeses. Repeat layers. Cover and bake in 350°F (180°C) oven until bubbling and cheese is melted, 55 to 65 minutes.
Makes 8 servings.
Add leeks, yellow peppers, celery and cubanelle pepper; saute until softened, about 10 minutes. Stir in tomatoes, vinegar, marjoram, sugar and salt, breaking up tomatoes; bring to simmer. Reduce heat to medium; cover and simmer, stirring occasionally, for 20 minutes.
Meanwhile, in large pot of boiling salted water, cook pasta according to package instructions until 1 minute less than al dente. Drain and rinse under cold water; drain well and arrange half in deep greased baking dish. Top with half of the sauce; sprinkle with half each of the feta and brick cheeses. Repeat layers. Cover and bake in 350°F (180°C) oven until bubbling and cheese is melted, 55 to 65 minutes.
Makes 8 servings.
- Keywords : Main Course; Bake; Cheese; Feta; Lamb;
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