Greek Lamb And Feta Lasagna Recipes

Steps:

• Set 4 whole garlic cloves in a small skillet over medium-high heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.
• Break up lamb in a medium bowl. Sprinkle roasted garlic, feta, oregano, salt and pepper over meat; stir with a fork to combine. Divide into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with fingertips to flatten to about 4 inches wide. Refrigerate.
• Mix cucumber, sour cream, mint, vinegar, 1 minced clove of garlic, and salt and pepper to taste in a small bowl. Refrigerate sauce until ready to serve.
• Build a hot fire on one side of grill. Replace rack. When coals are covered with white ash, add burgers. Cover and cook, turning only once, until done, about 4 to 5 minutes per side for medium to medium-well burgers.
• Grill pitas until spotty brown and warm, a minute or so per side. Split crosswise. Spread a couple of tablespoons of sauce over 4 pita halves. Top each with an onion slice, a tomato slice and a burger. Spread a portion of the remaining sauce over each burger. Top with remaining pita halves.

Steps:

• Bring a large pot of lightly salted water to a boil. Add macaroni noodles, and cook until tender, about 8 minutes. Drain, and set aside.
• Preheat the oven to 350 degrees F (175 degrees C). Cook ground beef and onion in a large skillet over medium-high heat until beef is evenly browned. Remove from heat, and drain grease. Stir in the tomatoes, feta cheese, Parmesan cheese, and cinnamon. Mix in pasta, and transfer to a large baking dish.
• In a saucepan over medium heat, mix together the milk and cornstarch until no lumps remain. Add butter, and bring to a boil. Boil for 1 minute, then remove from heat, and pour the sauce over the mixture in the baking dish.
• Bake for 1 hour in the preheated oven, until the top is golden brown. Let stand for 10 minutes before serving.

Steps:

• Preheat oven to 375 degrees F. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and next 4 ingredients (through beef); cook 14 minutes or until lamb and beef are browned, stirring to crumble. Add stock to pan; cook 3 minutes. Stir in salt, pepper, and tomatoes. Bring to a boil; reduce heat, and simmer 4 minutes, scraping pan to loosen browned bits.
• Combine ricotta and rind in a small bowl. Spread 1 tablespoons ricotta mixture over one side of each lasagna noodle.
• Spread 2 cups tomato mixture in bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 lasagna noodles, ricotta side up, over tomato mixture; top with 2 cups tomato mixture. Repeat layers twice, ending with 2 cups tomato mixture. Sprinkle evenly with feta cheese. Cover with foil and bake at 375 degrees for 40 minutes. Remove foil; let stand 10 minutes. Sprinkle with parsley.

Steps:

• Rub the lamb with the olive oil, oregano, and cinnamon. Marinate for 1-2 hours, and bring to room temperature before cooking.
• SAUCE:.
• Heat the olive oil over medium heat.
• Sauté the onion with a pinch of salt until soft, about 8 minutes.
• Add the garlic, cinnamon, and oregano, and cook for 5 minutes.
• Add the wine, swirl it around the pan, and then add the tomato sauce. Bring to a boil, then reduce the heat to low, and simmer for 8 minutes.
• Check the seasoning, and add honey if the sauce tastes acidic.
• Cover the sauce and set aside.
• LAMB:.
• Heat 1 tablespoon olive oil in a skillet over medium heat.
• Place the lamb in the skillet, and cook 3-5 minutes on each side, until done to your liking.
• Remove the lamb to a warmed plate, and deglaze the pan with some additional red wine.
• Add the sauce to the skillet and simmer briefly.
• To serve, spoon the sauce over the lamb, and top with the feta and parsley.

Steps:

• Cut eggplant lengthwise into 1/3-inch-thick slices and sprinkle slices on both sides with salt. Arrange eggplant in a large colander and weight it with a heavy bowl. Drain eggplant 1 hour. Remove bowl and pat eggplant dry.
• Set broiler rack so that eggplant will be about 4 inches from heat and preheat broiler.
• Arrange eggplant in one layer in oiled shallow baking pans and brush with oil. Broil eggplant until golden, about 3 minutes on each side.
• Make meat sauce:
• In a large heavy non-stick skillet cook onions and garlic in oil over moderate heat, stirring, until softened. Add lamb and cook, stirring to break up, until it is no longer pink, about 3 minutes. Stir in remaining meat sauce ingredients and salt and pepper to taste and simmer, uncovered, 30 minutes. Meat sauce may be made 3 days ahead, cooled completely, and chilled, covered.
• Make white sauce while meat sauce is cooking:
• In a heavy saucepan melt butter over moderately low heat and whisk in flour until smooth. Cook roux, whisking, 3 minutes. Whisk in milk in a stream and salt and pepper to taste and simmer, whisking occasionally, 5 minutes, or until thick. Whisk in egg, whisking vigorously, and simmer sauce, whisking, 1 minute. White sauce may be made 2 days ahead and chilled, its surface covered with plastic wrap.
• Preheat oven to 375°F.
• Pour 1 cup meat sauce into a flame-proof baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Spread about 1 1/2 cups meat sauce over pasta and arrange 1 layer broiled eggplant on top. Gently spread about 1/2 cup white sauce over eggplant and sprinkle with about 1/3 cup feta. Make 2 more layers in same manner, beginning and ending with pasta. Spread remaining white sauce evenly over top pasta layer, making sure pasta is completely covered, and sprinkle with remaining feta.
• Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling.
• Set broiler rack so that lasagne will be about 4 inches from heat and preheat broiler.
• Broil lasagna 1 to 2 minutes, or until golden. Let lasagne stand 5 minutes before serving.

Steps:

• Combine all ingredients.
• Shape into balls.
• Broil for 15 min at 400 degrees.
• Serve with rice, tabbouleh, hummus, pita, etc or with tahini dip& enjoy!

Steps:

• In a large bowl, mix together, all ingredients including the 1 tablespoon of olive oil.
• Cover and refrigerate for 24 hours or up to 48 hours.
• Shape into 16 meatballs, and place on a baking sheet.
• Set oven to 350 degrees F.
• Bake for about for 20-25 minutes or until meat is cooked.