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Ingredients

• For the Red Sauce:
• 3 tbsp. extra-virgin olive oil
• 2 garlic cloves, peeled and minced
• 1 28-oz. can peeled whole san marzano tomatoes, with juice
• kosher salt and freshly ground black pepperf
• 1 Tbsp fresh basil leaves, chiffonade
• 1/2 tsp ground cinnamin
• juice of half a lemon
• The Béchamel Cream Sauce:
• 4 tbsp. unsalted butter
• 1 shallot, minced
• 2 garlic cloves, minced
• 2 Tbsp AP flour
• 4 cups milk
• 1/2 cup grated parmesan cheese
• 1 cup feta cheese, crumbled
• kosher salt and freshly ground black pepper tt
• freshly grated nutmeg, to taste
• The Lasagna
• I lb. lasagna pasta (I like the kind you don't have to pre-cook)
• 2 lbs. lamb sausage, crumbled with casings removed
• 2 cups frozen spinach, thawed and thoroughly drained
• 1 Tbsp fresh dill, chopped
• 1 Tbsp fresh rosemary, chopped
• kosher salt and fresh cracked black pepper
• 1/2 cup feta
• 1/2 cup parmesan cheese

Description

A Delicious Stick To Your Ribs Lasagna With Greek Italian Influence. 1. Preheat Oven To 375F Degrees. Grease Up A 9"x 13" Baking Dish With A Little Butter. 2. Start The Red Sauce.…

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