Greek-Style Lamb Casserole

Greek-Style Lamb Casserole 150 Author: Canadian Living Credits: Greek-Style Lamb Casserole 150

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.

  • Portion size 8 servings

Ingredients

Method

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.

Nutritional facts Per serving: about

  • Sodium 1156 mg
  • Protein 31 g
  • Calories 573.0
  • Total fat 26 g
  • Potassium 564 mg
  • Cholesterol 98 mg
  • Saturated fat 15 g
  • Total carbohydrate 55 g

%RDI

  • Iron 34.0
  • Fibre 0.0
  • Folate 76.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 40.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 52.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Greek-Style Lamb Casserole

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