Ingredients40 m servings 523 cals
- Heat a large skillet over medium-high heat. Cook and stir ground lamb in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic to lamb; cook and stir until onion is translucent, 3 to 6 minutes.
- Stir tomato paste, cinnamon, cayenne pepper, salt, and black pepper into lamb mixture; cook until spices are fragrant, 2 to 3 minutes. Add water, lasagna noodles, and balsamic vinegar to lamb mixture; bring to a boil. Cover skillet, lower heat, and simmer for 5 minutes. Remove cover and simmer until noodles are tender yet firm to the bite and sauce is thickened, 5 to 7 more minutes.
- Stir Greek yogurt, 1 tablespoon mint, and salt together in a bowl. Spoon yogurt mixture, about 2 tablespoons per addition, across top of lasagna mixture. Sprinkle feta cheese over top and garnish with chopped mint leaves.
Per Serving: 523 calories; 26 g fat; 41.5 g carbohydrates; 31.9 g protein; 101 mg cholesterol; 488 mg sodium. Full nutrition
ReviewsRead all reviews 4
The flavors where ok. Would have been better as either a traditional lasagna or using other noodles like a rotini pasta. Made per recipe it was slop like.
I absolutely love pastitsio, but I hate how long it takes to make it. This is a fabulous and much lower fat substitute. The Greek yogurt gives it just the right creaminess. I followed the recipe...
I was actually looking for a stovetop lasagna recipe to use up some ricotta cheese and decided to give this a try. I used ricotta instead of yogurt and feta, and it was delicious!