VideoNEW
Podcasts
Blogs
Watch Video
Cuisine Category
Food Category
Special Consideration
Ancient Greek skillet lasagne recipe
- Cuisine: Greek
- Prep Time: 20 min(s)
- Cook Time: 1 hr(s)
- Serves 6
Many people will be surprised to know that pasta is not really uniquely Italian and that Greeks have been making pasta since ancient times. Lasagne was first made in ancient Greece and lasagne actually has its origins from ancient Greece.
Ancient Greeks had a pan called lasagne, which according to Homer was used to bake flat sheets of dough. The Greeks brought that pan and flat dough with them wherever they colonised and one of the main areas they colonised was Italy.
You will find many pasta varieties in Greece and of course pasta dishes. For this recipe I have used ingredients that were available in ancient Greece. Tomatoes were not available; however, you can include them in the sauce.
Ingredients
4 tbsp extra virgin olive oil250g smoked pork sausage (chorizo), thinly sliced
2 garlic cloves, minced
1 large red onion, finely chopped
1 tsp ground cinnamon
½ tsp ground clove
1 tsp ground nutmeg
1kg extra lean lamb mince
½ cup white wine
3 tbsp Greek-style plain yoghurt
1 cup fresh continental parsley, roughly chopped
400g Greek kasseri cheese, grated
100g kefalotiri or kefalograviera cheese, grated
12 sheets (375g) fresh lasagne sheets
Preparation
In a saucepan, heat 2 tablespoons of the olive oil over a medium heat. Add the smoked sausage and cook for about 3 minutes, or until the pieces are golden brown. Remove the smoked sausage and place it in a bowl. Leave the oils remaining in the saucepan.Return the saucepan to the heat and add the garlic, onion, spices, salt, pepper and the lamb mince. Keep cooking until the lamb mince is browned. When browned, add the wine and cook the mixture over a low heat for a further 5 minutes. Take the mixture off the heat and add the yoghurt and parsley and stir through.
In a bowl, add both cheeses and combine well.
Preheat the oven to 180°C.
In a skillet, add the remaining olive oil and move this around so that it covers the base. Place three lasagne sheets on the bottom to cover the base of the skillet. Top with some of the lamb mince and spread the mixture out to cover the lasagne sheets. Place three more lasagne sheets on top to cover the lamb mince mixture. Scatter enough cheese to cover the lasagne sheets. Continue this process until you are left with a top layer of the cheese.
Place the skillet in the oven and cook for 1 hour until the cheese has melted and is golden brown.
Serve hot with some green salad.
©2012 Maria Benardis
If you enjoyed this Ancient Greek skillet lasagne recipe then browse more Greek recipes, pasta recipes, meat recipes, greek radio recipes, baking recipes and our most popular hainanese chicken rice recipe.
Greek Restaurants
Displaying 10 of 236 Greek Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Cellar 47 | Shepparton | |
| 2. | Santorini Hawthorn | Hawthorn | |
| 3. | Lemnos Taverna | Prahran | |
| 4. | Triselies | Katoomba | |
| 5. | Saffron | Manuka | |
| 6. | Yots Greek Taverna | Larrakeyah | |
| 7. | Eros Ouzeri | Adelaide | |
| 8. | Estia | Henley Beach | |
| 9. | George's Greek Tavern | Malvern East | |
| 10. | Greek Spot | Hawthorn |
Comments (1)
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Hot Tips
Asado
Once the coals have burnt down to embers, cover the meat with newspaper and turn the meat every 15 minutes.
Glossary
Genoise
A classic, fine-crumbed French sponge cake. It is made by beating warm whole eggs with sugar until the mixture more than triples in volume, then folding in flour and sometimes melted butter.
