by mariaraynal
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mariaraynal's Notes:
Expand20 ounces grape or cherry tomatoes Ask a question about this ingredient
sea or kosher salt, black pepper and crushed red pepper to taste Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
2 15 ounce cans cannellini or navy beans, rinsed and drained Ask a question about this ingredient
4 teaspoons anchovy paste Ask a question about this ingredient
4 teaspoons rosemary, chopped finely Ask a question about this ingredient
2 clove garlic Ask a question about this ingredient
sea or kosher salt and black pepper to taste Ask a question about this ingredient
2 tablespoons extra virgin olive oil Ask a question about this ingredient
1 red onion, minced Ask a question about this ingredient
sea or kosher salt and black pepper, to taste Ask a question about this ingredient
3 cloves garlic, minced Ask a question about this ingredient
2 pounds ground lamb Ask a question about this ingredient
1 tablespoon rosemary, finely chopped Ask a question about this ingredient
1 tablespoon tomato paste Ask a question about this ingredient
1/2 cup dry white wine Ask a question about this ingredient
8-12 no boil whole wheat lasagna noodles Ask a question about this ingredient
1 cup mozzarella cheese, grated Ask a question about this ingredient
1 cup provolone cheese, grated Ask a question about this ingredient
1/2 cup parmesan, shredded Ask a question about this ingredient
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.
Ask a question about this stepPut 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.
Ask a question about this stepSaute 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.
Ask a question about this stepSpray 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.
Ask a question about this stepCover with foil and bake at 400 degrees for 45 minutes. Allow to rest for 15-20 minutes before serving. Enjoy!
Ask a question about this stepWow, this looks hearty and delicious. I'm a sucker for anything with lamb and beans in it :)
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
This sounds so amazing. I love all things lasagna and adding a lovely meat like lamb can only make it better.