COOKBOOK: The Australian All Colour Cookbook

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Unbelievably delicious!! What a great recipe for a different style of lasagna! Lamb, spinach, feta and yoghurt, I had no idea the Italians could make a lasagne such a great Greek dish!

Not only was it a delicious meal, it had a much lighter taste than your ordinary lasagne.

Be sure to make a little more for the following day!

NOTE: This one is for the more advanced in the kitchen. Making the white sauce can be challenging. You must not stop stirring and if you feel it’s starting to burn, immediately take it off the burner but keep stirring. Slowing place it back on a very low heat, gradually adding the milk.

It will take a number of times to get this right, but once you do you will be making many more!




450g fresh spinach (I used silver beet instead)

1/2 cup water

30ml olive oil

1 medium onion, skinned and chopped

500g minced lamb

227g crushed tomatoes, canned

1 garlic clove, crushed

2 large tablespoons of fresh mint, chopped

1 teaspoon cinnamon

1 teaspoon nutmeg

salt & pepper

50g butter

50g plain flour

900ml milk

150ml natural yoghurt

10-12 sheets of fresh lasagna

175g feta cheese, crumbed

150g tasty grated cheese

Prepare the spinach or silver beet as per the video, remove white stalk and wash very well. Place spinach or silver beet in deep saucepan and add water, and bring to boil turning the leaves continiuosly for approx 2 mins only. Drain very well and chop finely.

Heat oil in large pot. Add garlic and onion and fry until soft. Add the lamb and fry until colour changes. Carefully remove as much of the liquid from in the pot.

Add tomatoes, cinnamon, mint, nutmeg and salt and pepper. simmer for 1-2 mins. Set aside.


Melt the butter in a saucepan, add the flour and cook gently HINT: do not allow it to run. If so, turn off heat or remove from heat immediately until it cools down. Return to very low heat and begin adding the milk (gradually). Stirring constantly until smooth and thickened. Turn off heat. Add yoghurt, salt and pepper and mix well. Set aside.


Grease casserole dish. Spoon some of the lamb mixture on the base of the dish.

Cover with lasagne sheets. repeat with some meat mixture and then white sauce. With a spoon spread white sauce evenly to cover the whole dish. Repeat with lamb mixture and sauce.

Sprinkle feta over the white sauce, then a cover of grated tasty cheese.

Bake lasagna in moderate oven for 45-50mins or until golden and bubbling. Serve hot.

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