Merguez “Lamb”Sagna With Fresh Mint And Raisins

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Not Eating Out in New York

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Ingredients

6 fresh lasagna sheets to fit pan (or substitute with boiled dry pasta, or no-boil pasta from a box)

3 lamb sausage links (about 3/4 lb), preferably Merguez

35 oz can whole peeled plum tomatoes, with juice

1 medium onion, finely chopped

4-5 cloves garlic, minced

1/3 cup raisins

1 tablespoon paprika (or more, if not using Merguez lamb sausages)

1/2 teaspoon coriander

1/2 teaspoon cinnamon

1/2 teaspoon cumin

2 tablespoons extra-virgin olive oil

juice of half a lemon

salt and black pepper to taste

3-4 tablespoons fresh mint, chopped

6 oz. ricotta

1 egg

6 oz. crumbled feta