Feta & Lamb Meatball Lasagne

I have experimented with different variations of lasagne because it is one of our favourite dishes and sometimes when I am cooking it I get a little bored. So, I decided to make something a bit different and hey presto Feta & Lamb Meatball Lasagne!

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This might look a bit messy but it’s sweet, salty, meaty and has a delicious herby based.

Ingredients:

4 boiled eggs – peeled
Pack of meatballs, we had 20
200g Feta cubed or crumbled
500g Lamb mince
200g chopped tomatoes in juice with herbs
3 cloves of garlic
2 small onions chopped
70g grated cheddar
Lasagne sheets (fresh is better)
2 tablespoons of vegetable oil (or any you have to hand)
Basil, salt and pepper to taste

Chop the onion and garlic and lightly fry in the oil in a good-sized pan. Once they are translucent add in your mince, coat in the oil and stir. Leave on a low heat till browned.

Add in your tin of tomatoes, salt, pepper and basil.

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Leave your ragu to cook down slightly and in the mean time fry off your meatballs. I let ours get sticky and sweet, but you don’t have to.

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Peel your eggs ready to be added to the dish too.

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I cooked an extra egg for the chefs helper (Ivy). Take your ragu off the heat and pre heat your oven to 180.

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Now it is time to build!

First layer is the ragu, place meatballs and slices of egg, top with the two kinds of cheese and finally place two lasagne sheets.

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Continue this until you have used all of your ragu. If you have left over meatballs or egg wedge them in to any spaces you have.

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Now it’s time to pop it in the over, until your feta and cheddar aren nicely golden brown and your pasta is cooked.

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Tasty Tuesdays on HonestMum.com

Zara

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