Moroccan party lasagna
2 lbs lean ground beef
1 tbsp each ground cumin and paprika
1 tsp each ground cinnamon and ginger
1/2 tsp each cayenne pepper and salt
2 jars (675 ml) plain tomato pasta sauce, about 6 cups
1 1/2 cups coarsely chopped coriander
9 oven ready lasagna noodles
1 1/2 cups crumbled feta
1 large lemon
Prep time: 25 minutes
Cooking time 7 minutes
Baking time: 1 hour 10 minutes
Standing time: 10 minutes
Makes 8 servings
Crumble beef into a large saucepan set over medium high heat. Add a little oil, if needed. Using a fork, stir frequently to keep meat crumbly and cook until no longer pink. Then sprinkle with cumin, paprika, cinnamon, ginger, cayenne and salt. Stir until evenly mixed. Pour in pasta sauce. Stir frequently intil sauce is hot, from 2 to 3 minutes. Meanwhile, coarseely chop coriander. Stir 1 cup coriander into sauce. Set remaining aside.
Preheat oven to 350F. Spread a scant amount of sauce over bottom of a 9 x 13 inch baking dish. Top with 3 noodles. Noodles will not coverr sauce completely. Sprinkle with 1.2 cup feta. Spoon one third of sauce overtop. Repeat, adding 3 noodles, 1/2 cup feta and half of remaining sauce. Finishe with noodles and sauce, then remaining feta.
Cover pan with foil and bake in centre of preheated over 1 hour. Remove foil and continue to bake until bubbly around edges and a knife tip inserted into centre feels warm, 10 to 15 more minutes. Remove from oven and let stand 10 minutes before cutting. Meanwhile, grate peel from lemon. Sprinkle lemon zeest and remaining coriander overtop. Great with a leafy green salad.