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Author Notes: 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
- 20 ounces grape or cherry tomatoes
- sea or kosher salt, black pepper and crushed red pepper to taste
- 1 tablespoon olive oil
- 2 15 ounce cans cannellini or navy beans, rinsed and drained
- 4 teaspoons anchovy paste
- 4 teaspoons rosemary, chopped finely
- 2 clove garlic
- sea or kosher salt and black pepper to taste
- 2 tablespoons extra virgin olive oil
- 1 red onion, minced
- sea or kosher salt and black pepper, to taste
- 3 cloves garlic, minced
- 2 pounds ground lamb
- 1 tablespoon rosemary, finely chopped
- 1 tablespoon tomato paste
- 1/2 cup dry white wine
- 8-12 no boil whole wheat lasagna noodles
- 1 cup mozzarella cheese, grated
- 1 cup provolone cheese, grated
- 1/2 cup parmesan, shredded
- 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!
- This recipe was entered in the contest for Your Best Baked Pasta