Parmesan Garlic Lamb Burger Lasagna (Printable Version)
Tender lamb, creamy garlic Parmesan, and gooey mozzarella meet in a warming layered pasta classic.
# What You'll Need:
→ Lamb Filling
01 -
680g ground lamb
02 -
1 small onion, finely diced
03 -
3 garlic cloves, minced
04 -
1 teaspoon dried oregano
05 -
0.5 teaspoon ground cumin (optional)
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
1 tablespoon olive oil
→ Garlic Parmesan Cream Sauce
09 -
2 tablespoons butter
10 -
2 tablespoons all-purpose flour
11 -
600 ml whole milk
12 -
75g grated Parmesan cheese
13 -
180g shredded mozzarella cheese, divided
14 -
1 teaspoon garlic powder or roasted garlic paste
15 -
Salt, to taste
16 -
White pepper, to taste
→ Lasagna Assembly
17 -
9 cooked lasagna noodles
18 -
120g ricotta cheese or béchamel (optional)
19 -
Fresh parsley or mint, chopped (optional garnish)
20 -
Extra Parmesan cheese, for topping
21 -
Extra mozzarella cheese, for topping
# Steps To Follow:
01 -
Heat olive oil in a skillet over medium heat. Sauté diced onion until softened. Add minced garlic and cook for 30 seconds, stirring constantly. Add ground lamb, dried oregano, ground cumin (if using), salt, and black pepper. Cook, breaking up the meat, until browned and aromatic. Remove from heat and set aside.
02 -
In a saucepan, melt butter over medium-low heat. Whisk in flour and cook for 1 minute until foamy. Gradually add milk while whisking. Bring to a gentle simmer and cook until slightly thickened. Add grated Parmesan, half of the shredded mozzarella, garlic powder or roasted garlic paste, salt, and white pepper. Stir over low heat until cheese is fully melted and sauce is smooth.
03 -
In a 23x33 cm baking dish, layer 3 cooked lasagna noodles. Spread half the prepared lamb filling evenly. Drizzle generously with garlic Parmesan sauce. Dot with half the ricotta or béchamel if using. Repeat the sequence: 3 noodles, remaining lamb, more sauce, remaining ricotta if using. Finish with a final layer of 3 noodles, cover with cream sauce, sprinkle with remaining mozzarella, and add extra Parmesan.
04 -
Preheat oven to 190°C. Cover baking dish tightly with foil and bake on the center rack for 25 minutes. Remove foil and continue baking for 10 to 15 minutes until the top is bubbling and golden brown.
05 -
Allow lasagna to cool and rest for 10 to 15 minutes before slicing to help the layers set and make serving easier.
06 -
Garnish with chopped fresh parsley or mint. Serve alongside a crisp green salad or roasted vegetables.
# Notes and Tips:
01 -
Resting the lasagna before slicing helps the layers stay intact for clean portions.