Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 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, about seven minutes. Season the meat lightly with
Sea Salt (to taste)
and transfer to a bowl.
Step 3
Add the
Fennel Bulb (1)
,
Shallot (1)
, along with
Olive Oil (1 Tbsp)
. Sauté the vegetables until soft, about five minutes. Stir in the
Chard (1 bunch)
and season with
Sea Salt (to taste)
.
Step 4
Spread half a cup of
Marinara Sauce (1 3/4 cups)
in the bottom of a 9 x 13 casserole dish. Arrange your first layer of
Gluten-Free Lasagna Sheets (9 oz)
on top, making sure they overlap slightly. Slather the noodles with a quarter cup of
Greek Yogurt (3/4 cup)
.
Step 5
Top with half the lamb and chard mixture, followed by a half cup of marinara sauce. Repeat the layers.
Step 6
Finish the lasagna with a final layer of lasagna sheets, yogurt, and marinara sauce, swirling it with your spoon so they mix slightly.
Step 7
Bake in the oven for thirty minutes, or until the noodles are tender and the top of the lasagna is beginning to brown. Allow the lasagna to rest for five minutes before cutting it into slabs. Serve and Enjoy!
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