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Ingredients

1 pound ground lamb 1 onion, chopped 2 cloves garlic, minced ½ cup tomato paste 1 tablespoon ground cinnamon ½ teaspoon cayenne pepper salt and ground black pepper to taste 4 cups water 6 lasagna noodles, broken into 2-inch pieces 2 tablespoons balsamic vinegar 1 ½ cups plain Greek yogurt 1 tablespoon chopped fresh mint ¼ cup crumbled feta cheese 5 fresh mint leaves, chopped, or to taste

Nutrition Info

522.8 calories carbohydrate: 41.5 g cholesterol: 101.1 mg fat: 26 g fiber: 4 g protein: 31.9 g saturatedFat: 11.7 g servingSize: - sodium: 488 mg sugar: 10.9 g transFat: : - unsaturatedFat: : -

Heat a large skillet over medium-high heat. Cook and stir ground lamb in the hot skillet until browned and crumbly, 5 to 7 minutes, drain and discard grease. Add onion and garlic to lamb, cook and stir until onion is translucent, 3 to 6 minutes.
Stir tomato paste, cinnamon, cayenne pepper, salt, and black pepper into lamb mixture, cook until spices are fragrant, 2 to 3 minutes. Add water, lasagna noodles, and balsamic vinegar to lamb mixture, bring to a boil. Cover skillet, lower heat, and simmer for 5 minutes. Remove cover and simmer until noodles are tender yet firm to the bite and sauce is thickened, 5 to 7 more minutes.
Stir Greek yogurt, 1 tablespoon mint, and salt together in a bowl. Spoon yogurt mixture, about 2 tablespoons per addition, across top of lasagna mixture. Sprinkle feta cheese over top and garnish with chopped mint leaves.

4 servings

I made up this recipe for my husband. He loved it!