No-boil Lamb and Feta Lasagna

This No-boil Lamb and Feta Lasagna recipe is such a delicious and unique spin on classic lasagna with all the Greek-inspired flavors. Packed with veggies, no boiling of the lasagna needed and this dish is a cozy any night dinner recipe for the whole family.

Lasagna is one of those comforting dishes that bring people together around the dinner table. While the traditional Italian version with beef and ricotta is undeniably delicious, there’s something special about adding a Mediterranean twist to it. This Lamb and Feta Lasagna combines rich, savory flavors with creamy béchamel sauce and the bold tang of feta cheese. The result? A dish that’s both hearty and sophisticated, perfect for a family dinner or a cozy gathering with friends.

Why You’ll Love This Recipe

• Bold Mediterranean Flavors: The combination of ground lamb, sumac, and feta cheese infuses the lasagna with deep, aromatic flavors.

• Perfectly Balanced Layers: Each bite delivers a creamy, cheesy, meaty, and slightly tangy experience.

• A Unique Take on a Classic: If you love traditional lasagna, this variation will quickly become a new favorite!

• Simple Yet Elegant: While it requires layering, the steps are straightforward, making this dish a great choice for both beginners and seasoned home cooks.

Ingredients Needed

• Olive oil – Adds richness and helps sauté the vegetables for enhanced flavor.
• Carrot – Provides a slight sweetness and depth to balance the savory elements.
• Onion – Adds a rich, aromatic base to the sauce.
• Celery – Introduces subtle earthiness and enhances the overall flavor profile.
• Garlic clove – Infuses a warm, pungent depth to the dish.
• Ground lamb – A flavorful, slightly gamey meat that brings a Mediterranean essence to the lasagna.
• Sumac – A tangy, citrusy spice that enhances the overall taste of the lamb.
• Balsamic vinegar – Adds acidity and sweetness, helping to balance the richness of the meat.
• Dry white wine – Enhances depth and complexity, bringing out the flavors in the sauce.
• Crushed tomatoes – The base of the sauce, adding a robust, slightly sweet tomato flavor.
• Tomato paste – Concentrated tomato essence that thickens and deepens the sauce.
• Broth – Adds moisture and depth of flavor to the sauce.
• Lasagna noodles – The structure of the dish, absorbing the flavors and holding the layers together.
• Feta cheese – Adds a salty, tangy bite that contrasts beautifully with the rich lamb sauce.
• Unsalted butter – Provides a smooth, creamy consistency to balance the bold flavors of the lamb sauce.
• Gluten-free flour or all purpose flour – Thickens the sauce for a velvety texture.
• Milk – Provides a smooth, creamy consistency to balance the bold flavors of the lamb sauce.

Instructions

Start with the lamb sauce:

1. Place a large skillet over medium heat and add olive oil. Once hot add the onion, carrot, celery and garlic and cook for 4 minutes over medium heat
2. Stir in vinegar and caramelize for 1 to 2 minutes
3. Add in the lamb and mince and brown with the veggies
4. Next add in the sumac and stir into the meat then fully cook the lamb
5. Add in the wine, tomatoes, tomato paste and broth and stir
6. Bring to a low boil then cook for about 20 minutes or until the sauce as a thicker consistency (similar to bolognese)

While the sauce cooks:

1. Warm the butter and melt in a sauce pan
2. Add in the flour and whisk over medium heat
3. Add in the milk and continuously whisk until sauce thickens and remove from heat

Assemble the lasagna:

1. Preheat oven to 400 degrees F
2. Grease a 9×13 or similar size baking dish with oil then add spoonful of the béchamel sauce and spread across the dish
3. Place 3 lasagna sheets over it followed by a generous spoonful of the lamb sauce 
4. Sprinkle a third of the feta cheese across then repeat with remaining layers (about 3 times)
5. Drizzle with olive oil then cover lasagna with foil then bake for about 40 to 45 minutes or until cheese is melted and the noodles are softened and cooked. I like to remove foil for last 5 minutes and broil if desired for about 1 minute on low for cheese to bubble
6. Garnish with dried oregano and serve!

Serving Suggestions

This Lamb and Feta Lasagna is a showstopper on its own, but it pairs beautifully with:

• A crisp Greek salad with cucumbers, tomatoes, olives, and a lemon-olive oil dressing.

• A side of roasted vegetables, such as zucchini, eggplant, or bell peppers.

• A warm loaf of crusty bread for soaking up any leftover sauce.

• A glass of dry white wine or light red wine, like Pinot Noir or Grenache, to complement the lamb.

Storage & Reheating Tips

• Store Leftovers: Allow the lasagna to cool completely, then cover and refrigerate for up to 4 days.

• Freeze for Later: Wrap the assembled (but unbaked) lasagna tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before baking.

• Reheat: Warm leftovers in a 350°F oven for 15-20 minutes or microwave individual slices for 1-2 minutes.

To Wrap it Up

If you’re looking for a unique take on a classic dish, this Lamb and Feta Lasagna is a must-try. The rich flavors of lamb, the warmth of sumac, and the tangy bite of feta create an unforgettable combination. Whether you’re making it for a weeknight dinner or a special occasion, this dish is sure to impress.

Give it a try and let me know how it turns out in the comments below! Enjoy!

A Few Other Lasagna Recipes to Try

Easy High-Protein One Pot Lasagna Soup

One-Pot Skillet Lasagna (gluten-free)

Sheet Pan Lasagna (gluten-free)

Gluten-free Butternut Squash Lasagna