This dish amps up the flavors of traditional lasagna with earthy, assertive ground lamb, plump, juicy roasted tomatoes, creamy white bean spread and woodsy rosemary. I prefer sturdy whole wheat lasagna noodles in this recipe, but feel free to use whatever you like. Just be sure to use no-boil lasagna. —mariaraynal
grape or cherry tomatoes
sea or kosher salt, black pepper and crushed red pepper to taste
15 ounce cans cannellini or navy beans, rinsed and drained
rosemary, chopped finely
sea or kosher salt and black pepper to taste
extra virgin olive oil
red onion, minced
sea or kosher salt and black pepper, to taste
cloves garlic, minced
rosemary, finely chopped
dry white wine
no boil whole wheat lasagna noodles
mozzarella cheese, grated
provolone cheese, grated
In This Recipe
Preheat oven to 400 degrees. Spread tomatoes on parchment or Silpat-lined baking sheet. Drizzle olive oil, sprinkle salt and pepper and use your hands to combine. Roast for 20-25 minutes. Remove from oven and set aside.
Put beans in the bowl of a food processor. Add anchovy paste, rosemary and garlic. Process until smooth. Then, add olive oil in a slow stream, continuing to process until well combined.
Saute onion, salt and pepper in a large skillet until soft. Add garlic, cook for a few more minutes, then move onion mixture aside in pan and add ground lamb. Brown lamb for several minutes, then break up with a spatula and add rosemary. After several minutes, stir in tomato paste and allow to cook down. If the mixture looks too greasy, remove a spoonful or two of fat and discard. Add roasted tomatoes and gently combine. When just cooked through, deglaze with wine and reduce.
Spray large casserole dish with olive oil or cooking spray. Arrange four lasagna noodles to cover bottom of pan, then spread about a third of the white bean mixture on top of the noodles. Spread a third of the lamb mixture on top of beans, then sprinkle with about a cup and a quarter of the mixed cheeses, or more if you wish. Repeat. If you choose to do a third layer, go for it and add an additional cup and a quarter of mixed cheeses. Otherwise, use the leftover bean spread for crackers or crudites and use the lamb to top pasta.
Cover with foil and bake at 400 degrees for 45 minutes. Allow to rest for 15-20 minutes before serving. Enjoy!
I'm a self-trained home cook and freelance food writer who enjoys cooking and eating seasonally and locally whenever possible. When I travel, visiting the farmers' markets, local groceries and specialty food shops is as important as the shopping, museums and restaurants. I love to immerse myself in cookbooks, then go into the kitchen and experiment; and writing about food and the chefs who cook it is my latest pursuit. By day, I'm an executive speechwriter and event planner.