“Lamb”sagna
Excerpt from At Home, At Sea: Recipes from the Maine Windjammer J&E Riggin
I created this recipe for the spring lamb we get locally.
2 tablespoons olive oil
1 pound ground lamb
1/4 teaspoon salt
1 large onion, diced
6 cloves garlic, chopped
2 tablespoons chopped fresh basil, or 1 dried
2 tablespoons all-purpose flour
1 cup milk
4 zucchini or summer squash, sliced long wise
2 tablespoons olive oil (more if needed)
1/4 teaspoon salt
4 large tomatoes, sliced
1-1/2 cups breadcrumbs
1 cup feta cheese, crumbled
Preheat oven to 350°. Heat the oil in a medium saucepan over medium-high heat.
Brown the lamb with the salt. Add the onion, garlic and basil. When the onion is translucent, sprinkle in the flour and stir for a minute or so. Add the milk and bring it to a simmer. Remove from heat.
Heat the olive oil in a separate sauté pan. Add the sliced zucchini and summer squash and sauté until brown. Set aside. Layer half of the lamb, then half of the squash, then half the tomatoes in an ungreased 9 x 13-inch baking pan. Repeat with the remaining lamb and squash. Evenly sprinkle breadcrumbs and feta cheese over the squash. Bake, uncovered, until the cheese is brown and bubbling (about 45 minutes). Remove from oven and cool 10 minutes before serving.
Serves 6-8
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