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1
Preheat oven to 400 degrees. Spread tomatoes on parchment or Silpat-lined baking sheet. Drizzle olive oil, sprinkle salt and pepper and use your hands to combine. Roast for 20-25 minutes. Remove from oven and set aside.
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2
Put beans in the bowl of a food processor. Add anchovy paste, rosemary and garlic. Process until smooth. Then, add olive oil in a slow stream, continuing to process until well combined.
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3
Saute onion, salt and pepper in a large skillet until soft. Add garlic, cook for a few more minutes, then move onion mixture aside in pan and add ground lamb. Brown lamb for several minutes, then break up with a spatula and add rosemary. After several minutes, stir in tomato paste and allow to cook down. If the mixture looks too greasy, remove a spoonful or two of fat and discard. Add roasted tomatoes and gently combine. When just cooked through, deglaze with wine and reduce.
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4
Spray large casserole dish with olive oil or cooking spray. Arrange four lasagna noodles to cover bottom of pan, then spread about a third of the white bean mixture on top of the noodles. Spread a third of the lamb mixture on top of beans, then sprinkle with about a cup and a quarter of the mixed cheeses, or more if you wish. Repeat. If you choose to do a third layer, go for it and add an additional cup and a quarter of mixed cheeses. Otherwise, use the leftover bean spread for crackers or crudites and use the lamb to top pasta.
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5
Cover with foil and bake at 400 degrees for 45 minutes. Allow to rest for 15-20 minutes before serving. Enjoy!
