Spiced Lamb Lasagna


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This recipe is an ideal lunch or suppertime snack, served hot with a fresh salad.

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  • 1 onion, finely chopped
  • 2 Tbs. oil
  • 1 lb. ground lamb, raw or cooked
  • 1 Tbs. chili powder
  • 1 green pepper, seeded and chopped
  • 1 Tbs. tomato paste
  • salt
  • pepper
  • 1 3/4 C. beef stock
  • 1/3 C. raisins
  • 6 oz. lasagna noodles
  • 1 C. plain yogurt
  • 1 egg
  • 1 Tbs. chopped walnuts
  • 1 sm. sweet red pepper, seeded and cut in rings

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Sauté the onion in the oil for 3 minutes until softened. Add the lamb and stir to brown it. Add 2/3 of the chili powder and cook for 1 minute. Add the green pepper, tomato paste, seasoning, stock and raisins. Bring to a boil, cover and simmer for 15 minutes if using cooked lamb, or 40 minutes if using raw lamb. Boil the lasagna in salted water for about 5 minutes or until just tender. Wash the lasagna briskly under cold running water to remove the starch and separate the strips. Drain and dry on a clean cloth or paper towel.

Preheat the oven to 375 degrees. Spoon a layer of meat sauce into the bottom of an ovenproof dish. Cover with a layer of lasagna. Repeat until the sauce and lasagna are all used, finishing with a layer of sauce on top. Beat together the egg, yogurt and chopped walnuts, adding the test of the chili powder. Pour the yogurt mixture over the top of the dish. Arrange the rings of red pepper over the yogurt. Return to the oven and cook for another 20 minutes. Serve immediately.

Serve with: Pear and Gorgonzola Green Salad

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