Greek Lamb and Feta Lasagna

This caught my eye from the March 2013 issue of Cooking Light.  It is a beautiful dish and I wonder if my rosemary plants will come back this spring.  Winter has been a littler more robust this year than last but there have been many sunny days on my deck where the two rosemary plants are "sleeping".  We'll see what happens.

2 tsp. olive oil
1 1/2 C. chopped onion
1 tbsp. chopped fresh rosemary
9oz. lean ground lamb
9oz. extra lean ground beef
1 1/4 C. unsalted chicken broth
3/4 tsp. kosher salt
3/4 tsp. freshly ground black pepper
1 28oz. can crushed tomatoes, undrained
1 14oz. can crushed tomatoes, undrained
1 1/4 C. part skim ricotta cheese
1/2 tsp. grated lemon rind
9 no boil lasagna noodles
Cooking spray
3oz. crumbled feta cheese
3 tbsp. chopped fresh flat leaf parsley

Preheat oven to 375 degrees.

Heat a large skillet over medium heat.  Add oil to pan; swirl to coat.  Add onion and the next 4 ingredients (through beef).  Cook 14 minutes or until lamb and beef are browned, stirring to crumble.  Add stock to pan; cook 3 minutes.  Stir in salt, pepper and tomatoes.  Bring to a boil; reduce heat and simmer 4 minutes, scraping pan to loosen browned bits.

Combine ricotta and rind in a small bowl.  Spread 1 tbsp. ricotta mixture over one side of each lasagna noodle.

Spread 2 C. tomato mixture in bottom of an 11x7 inch glass or ceramic baking dish coated in cooking spray.  Arrange 3 lasagna noodles, ricotta side up, over tomato mixture; top with 2 C. tomato mixture.  Sprinkle evenly with feta cheese.  Cover with foil; bake at 375 degrees for 40 minutes.  Remove foil; let stand 10 minutes.  Sprinkle with parsley.

Serves 9

Calories: 321, Fat: 13.3g, Protein: 23.8g., Carb: 28.5g, Fiber: 3.8g, Cholesterol: 62mg, Iron: 3.7mg, Sodium: 543mg, Calcium:206mg.