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
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Ingredients
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20 ounces
grape or cherry tomatoes
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sea or kosher salt, black pepper and crushed red pepper to taste
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1 tablespoon
olive oil
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2
15 ounce cans cannellini or navy beans, rinsed and drained
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4 teaspoons
anchovy paste
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4 teaspoons
rosemary, chopped finely
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2
clove garlic
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sea or kosher salt and black pepper to taste
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2 tablespoons
extra virgin olive oil
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1
red onion, minced
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sea or kosher salt and black pepper, to taste
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3
cloves garlic, minced
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2 pounds
ground lamb
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1 tablespoon
rosemary, finely chopped
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1 tablespoon
tomato paste
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1/2 cup
dry white wine
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8-12
no boil whole wheat lasagna noodles
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1 cup
mozzarella cheese, grated
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1 cup
provolone cheese, grated
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1/2 cup
parmesan, shredded
Directions
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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.
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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.
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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.
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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.
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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.
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