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!
This might look a bit messy but it’s sweet, salty, meaty and has a delicious herby based.
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.
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.
Peel your eggs ready to be added to the dish too.
I cooked an extra egg for the chefs helper (Ivy). Take your ragu off the heat and pre heat your oven to 180.
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.
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.
Now it’s time to pop it in the over, until your feta and cheddar aren nicely golden brown and your pasta is cooked.