Ingredients

The following ingredients have 10 Servings
  • 20 ounces grape or cherry tomatoes
  • sea or kosher salt, black pepper and crushed red pepper to taste
  • 1 tablespoon olive oil
  • 2 15 ounce cans cannellini or navy beans, rinsed and drained
  • 4 teaspoons anchovy paste
  • 4 teaspoons rosemary, chopped finely
  • 2 clove garlic
  • sea or kosher salt and black pepper to taste
  • 2 tablespoons extra virgin olive oil
  • 1 red onion, minced
  • sea or kosher salt and black pepper, to taste
  • 3 cloves garlic, minced
  • 2 pounds ground lamb
  • 1 tablespoon rosemary, finely chopped
  • 1 tablespoon tomato paste
  • 1/2 cup dry white wine
  • 8-12 no boil whole wheat lasagna noodles
  • 1 cup mozzarella cheese, grated
  • 1 cup provolone cheese, grated
  • 1/2 cup parmesan, shredded

Instruction

  • Preheat oven to 400 degrees. Spread tomatoes on parchment or Silpat-lined baking sheet. Drizzle olive oil, sprinkle salt and pepper and use your hands to combine. Roast for 20-25 minutes. Remove from oven and set aside.
  • Put beans in the bowl of a food processor. Add anchovy paste, rosemary and garlic. Process until smooth. Then, add olive oil in a slow stream, continuing to process until well combined.
  • Saute onion, salt and pepper in a large skillet until soft. Add garlic, cook for a few more minutes, then move onion mixture aside in pan and add ground lamb. Brown lamb for several minutes, then break up with a spatula and add rosemary. After several minutes, stir in tomato paste and allow to cook down. If the mixture looks too greasy, remove a spoonful or two of fat and discard. Add roasted tomatoes and gently combine. When just cooked through, deglaze with wine and reduce.
  • Spray large casserole dish with olive oil or cooking spray. Arrange four lasagna noodles to cover bottom of pan, then spread about a third of the white bean mixture on top of the noodles. Spread a third of the lamb mixture on top of beans, then sprinkle with about a cup and a quarter of the mixed cheeses, or more if you wish. Repeat. If you choose to do a third layer, go for it and add an additional cup and a quarter of mixed cheeses. Otherwise, use the leftover bean spread for crackers or crudites and use the lamb to top pasta.
  • Cover with foil and bake at 400 degrees for 45 minutes. Allow to rest for 15-20 minutes before serving. Enjoy!