Replace the noodles with sliced eggplant for a low-carbohydrate version of this taste of Greece. This recipe makes 8 portions so one-half can be packaged in a Seal-a-Meal bag and frozen for another meal.
2 tsp. Savory Herb Mix (see recipe)
1 tsp ground cinnamon
1 tsp. ground nutmeg
1 lb. lean ground beef
1 lb. ground lamb
4 cups Oregano & Garlic Tomato Sauce (see recipe)
15 oz. ricotta cheese
2 1/2 cups mozzarella cheese, grated
2 eggs
1 cup kasseri cheese, grated
1 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/4 cup fresh oregano, chopped
20 pitted kalamata olive, chopped
12 lasagna noodles, uncooked
Preheat the oven to 375ºF. In a small bowl combine the spice mix, cinnamon, and nutmeg. In a large sauté pan over medium heat, sauté the beef and lamb, seasoning with 1 teaspoon of the spice mixture.
Add the tomato sauce and simmer for 10 minutes. Remove from the heat.
In a large bowl, combine the ricotta cheese, eggs, 1/2 cup mozzarella cheese, 1/2 cup kasseri cheese, 1/2 cup feta cheese, parsley, oregano, and olives, mixing well to blend. In a medium bowl, mix the remaining mozzarella, kasseri, and feta cheeses, gently tossing to blend.
In the bottom of a 9 x 13 x 2-inch baking dish, spread 1 cup of the tomato meat sauce. Place 3 noodles in bottom of dish and cover with one-third of the ricotta mixture, 3/4 cup of cheese mixture, and 1/4 teaspoon of the spice mix. Lightly cover with sauce. Repeat the layering of 3 noodles, 3/4 cup cheese mixture, and 1/4 teaspoon spice mix, lightly covering with sauce for a total of 4 noodle layers. End with the sauce and top with the remaining grated cheese mixture. Cover the baking dish tightly with aluminum foil and bake for 1 hour. Remove the foil and continue baking for 10 minutes. Remove from the oven and let stand for at least 10 minutes before serving. Serve immediately or let stand for 30 minutes until cool and set. Seal and freeze for later use.
Serves 8 or makes 2 meals of 4 servings each.