Not your typical lasagna. The lack of ricotta makes this more diet friendly for us, and the feta really fits well with the flavors of the dish. We use brown rice pasta to suit our dietary needs, but wheat pasta would also work. If you don't have oven ready noodles, make sure to cook them prior to assembling the lasagna. Found on Chatelaine's website. Pairs nicely with a green salad.

Ingredients

8 serv.

lean ground beef↗2 lbs
ground cumin↗1 tablespoon
paprika↗1 tablespoon
ground cinnamon↗1 teaspoon
ginger↗1 teaspoon
cayenne pepper↗1⁄2 teaspoon
salt↗1⁄2 teaspoon
tomato sauce↗6 cups
coriander, coarsely chopped1 1⁄2 cups
lasagna noodles, oven ready↗9
feta cheese, crumbled↗1 1⁄2 cups
lemon zest from 1 large lemon

Step-by-step instructions

1
Preheat oven to 350°F.
2
Cook beef over medium high heat until no longer pink, about 5-6 minutes.
3
Add next 6 ingredients (cumin through salt) and stir until evenly mixed.
4
Add tomato sauce and stir until hot, about 2-3 minutes.
5
Stir in 1 cup of coriander.
6
Spread a small amount of sauce over the bottom of a 9 by 13 baking dish.
7
Top with 3 noodles.
8
Sprinkle with 1/2 cup of feta.
9
Repeat layers 2 more times.
10
Cover with foil and bake for 1 hour.
11
Remove foil and bake additional 10 minutes.
12
Remove from oven and let stand 10 minutes before cutting.
13
Top with lemon zest and remaining coriander.

Source: food.com

Original recipe ↗

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