Creamy browned butter bĆ©chamel, savory lamb, and a surprise of tangy-sweet goat cheese in the middle. š«
Ingredients
Lamb Filling
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1.5 lb ground lamb
- Salt & black pepper, to taste
- Ā½ cup dry red wine
- 2 cups marinara sauce
- 2 tbsp fresh mint, chopped
Brown Butter BĆ©chamel
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk, warmed (for a thicker sauce)
- Ā½ tsp salt (or to taste)
- Pinch of white pepper
- Pinch of nutmeg (optional)
Cheese Layer
- 8 oz fresh mozzarella, grated or torn
- 6 oz honey goat cheese, crumbled
- 1 cup Parmesan, grated
Other
- 9ā12 no-boil lasagna noodles
- Extra fresh mint, for garnish
Instructions
Make the Lamb Filling
- Heat olive oil in a skillet over medium heat. Add onion and cook until translucent.
- Stir in garlic until fragrant, then add lamb. Season with salt and pepper.
- Cook until browned and juices evaporate.
- Deglaze with red wine, scraping up browned bits, and let it reduce.
- Stir in marinara, cover, and simmer 10 minutes.
- Add chopped mint, remove from heat.
Make the BĆ©chamel
- In a saucepan, melt the butter over medium heat. Add the flour and cook, whisking constantly, until the mixture turns golden brown and smells nutty (about 1ā2 minutes).
- Slowly whisk in the warm milk until smooth.
- Continue to simmer, whisking frequently, until the sauce thickens.
- Season with salt, pepper, and a pinch of nutmeg.
Assemble the Lasagna
Preheat oven to 375Ā°F (190Ā°C). In a 9×13-inch dish:
- Bottom: Spread a thin layer of bƩchamel.
- Layer 1: Lasagna+mozzarella+ lamb filling.
- Layer 2: Lasagna+ lamb filling+ crumbled goat cheese.
- Layer 3: Lasagna+ bƩchamel + mozzarella+Parmesan.
Bake
- Cover loosely with foil and bake 25 minutes.
- Remove foil and bake another 15ā20 minutes, until golden and bubbling.
Rest & Serve
- Let rest 10ā15 minutes before slicing.
- Finish with extra Parmesan and fresh mint.
Enjoy!š·
Cooking Mama 
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