Many people will be surprised to know that Greeks have been making pasta since ancient times. Ancient Greeks had a pan called lasagne, which, according to Homer, was used to bake flat sheets of dough.
- 4 tbsp extra virgin olive oil
- 250 g 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
- 1 kg extra lean lamb mince
- ½ cup white wine
- 3 tbsp Greek-style plain yoghurt
- 1 cup flat-leaf parsley, roughly chopped
- 400 g Greek kasseri cheese, grated
- 100 g kefalotiri or kefalograviera cheese, grated
- 12 sheets (375 g) fresh lasagne sheets
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
In a saucepan, heat 2 tablespoons of the olive oil over 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 lamb mince. Continue cooking until the lamb mince is browned. Add the wine and cook the mixture over a low heat for a further 5 minutes. Remove the mixture from the heat. Add the yoghurt and parsley and stir through.
In a bowl, add the cheeses and combine well.
Preheat the oven to 180°C.
In a skillet, add the remaining olive oil to coat the base. Place three lasagne sheets on the bottom to cover the base. Top with some of the lamb mince and spread the mixture out to cover the lasagne sheets. Top with three more lasagne sheets to cover the lamb 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 a green salad.
Text © 2012 Maria Benardis