This whole recipe was something that happened out of sheer luck. Everything works so well together. The wine, the red bell pepper, the cinnamon and nutmeg. Everything is just so perfect. I've made it once more, since then, for my fiance's family and everyone loved it. His Grandmother even told me that she never has seconds, while she was eating her second portion. :] My point is, it's delicious. Surprisingly delicious. If you're a vegetarian, try it without the lamb, and just mix the cinnamon & nutmeg into the sauce.
1 small zucchini, sliced thin
1 red bell pepper, sliced thin
2 tomatoes, chopped
1 shallot, minced
3 cloves of garlic, minced
1 lb ground lamb
1 tbsp olive oil
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/3 cup red wine
1 box lasagna pasta
1/2 jar light alfredo sauce
3 tbsp basil pesto
1/3 cup crumbled feta
1/3 cup shredded mozzarella, plus a handful more for the top
Start by slicing and chopping everything. I slice my zucchini and bell pepper on a mandolin, because they need to be sliced thin. Set aside.
In a saucepan, heat the olive oil over medium heat, then add the garlic and shallot. Cook for a few minutes, until the shallot is softened. Add the ground lamb, salt, cinnamon, nutmeg & wine. Turn the meat to medium high and simmer until the lamb is done and the wine has been cooked off. Drain the fat and set aside.
Mix the feta, mozzarella, pesto & the alfredo in a bowl and set aside.
Boil the lasagna noodles for 10 minutes or until al dente. Drain.
Preheat oven to 350ºF.
In the bottom of a baking dish, spread around a couple of spoonfuls of the cheese/alfredo mixture.
Place the first layer of lasagna noodles down, and then spread another spoonful of sauce on top of the noodles. Layer half of the bell pepper, tomatoes, zucchini & lamb, then place another layer of noodles and spread some more sauce on top of the them. Repeat with the other half of the vegetables and lamb, and top with another layer of noodles. Spoon the rest of the sauce on the top of the noodles, and sprinkle with a handful of mozzarella.
Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes or until the cheese on top is browned.