Greek Lasagna with Lamb, Fennel and Chard (Gluten-Free)
Who knew those old Greek housewives had discovered the same homey weeknight fare as their Midwestern counterparts? If you’re looking for a weeknight casserole recipe that’s gluten-free, as healthy as it is comforting, and would also make any 1950’s Greek housewife drool with envy, this is IT.
Total Time
1hr
3.7
3 Ratings
Author: Feed Me Phoebe
Servings:
6
Ingredients
•
2
Tbsp
Olive Oil
•
8
oz
Ground Lamb
•
to taste
Sea Salt
•
1
Fennel Bulb
, halved, thinly sliced
•
1
Large
Shallot
, thinly sliced
•
1
bunch
Chard
, thinly sliced
•
1
lb
Marinara Sauce
•
9
oz
Gluten-Free Lasagna Sheets
•
3/4
cup
Greek Yogurt
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
In a large skillet, heat the Olive Oil (1 Tbsp). Brown the Ground Lamb (8 oz) over high heat, breaking it into small pieces with your spatula, for about 7 minutes. Season the meat lightly with Sea Salt (to taste) and transfer to a bowl.
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