Arabic-Style Baked Lasagna

Name: Arabic-Style Baked Lasagna
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 large onion, diced; 3 cloves garlic, diced; 1 lb ground beef; 1 lb ground lamb; 1 cup ricotta cheese; 1 cup feta cheese; 1/2 cup fresh basil; 1 can (16 oz) whole peeled plum tomatoes; 1 packet lasagna sheets; Sea salt and black pepper, to taste; 1 tbsp Arabic spice mix; Olive oil; 1 tbsp dried oregano; 1 cup shredded mozzarella

Silvia Apilinario @apilinariosilvia

New York

Lasagna gets a Middle Eastern twist here a warm blend of cinnamon, cumin, and cardamom goes into the beef and lamb sauce, layered with creamy ricotta-feta filling and finished bubbling hot from a wood-fired oven.For More recipes: https://www.ilfornino.com/recipes/

Silvia Apilinario @apilinariosilvia

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Ingredients

45 Minutes

6 servings

1large onion, diced
3 clovesgarlic, diced
1 lbground beef
1 lbground lamb
1 cupricotta cheese
1 cupfeta cheese
1/2 cupfresh basil
1 can (16 oz)whole peeled plum tomatoes
1 packetlasagna sheets
Sea salt and black pepper, to taste
1 tbspArabic spice mix
Olive oil
1 tbspdried oregano
1 cupshredded mozzarella

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Steps

45 Minutes

1

Heat 2 tbsp olive oil in a large pan. Cook the onion and garlic over medium heat for 5 minutes, until golden.
2

Add the beef and lamb. Cook for 15 minutes, stirring often, until browned all over.
3

Stir in the Arabic spice mix, salt, pepper, and 1 tsp oregano.
4

Add the plum tomatoes and ⅓ cup chopped basil. Stir to combine.
5

Simmer on low for 15 minutes. Turn off the heat and set aside.
6

Boil a large pot of salted water. Cook the lasagna sheets for 5-6 minutes — you want them just slightly underdone.
7

In a bowl, mix the ricotta, feta, a handful of basil, salt, and 1 tsp oregano.
8

Spoon a thin layer of meat sauce into an oven-safe dish.
9

Lay a lasagna sheet on top, trimming to fit.
10

Spread 2 tbsp of the cheese mixture over the sheet.
11

Keep layering sauce, sheets, and cheese until everything's used up. Top with the shredded mozzarella.
12

Bake in a wood-fired oven for 10 minutes, until the cheese is melted and bubbly.