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1
Preheat the oven to 375 degrees F.
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2
For the tomato sauce: Heat a large, deep skillet over medium-high heat and add the olive oil.
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3
Add the lamb, onions and peppers, and cook until the lamb is browned and the vegetables are softened, about 10 minutes.
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4
Stir in the tomato paste, and then add the tomato sauce, wine, chicken stock, rosemary, thyme, herbs de Provence and nutmeg.
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5
Season with salt and pepper.
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Simmer while you prepare the cheese filling.
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7
For the cheese filling: In a large bowl, combine the ricotta with the mozzarella and pecorino.
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8
Add the egg and yolks and stir well to combine.
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9
Stir in the spinach and season with salt and pepper.
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10
To assemble: Remove the sauce from the heat and spread some on the bottom of a 9-by-13-inch baking dish.
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11
Lay 2 pasta sheets over the sauce, top with some cheese filling and then some more sauce.
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12
Layer on 2 more pasta sheets and repeat until all of the cheese filling and sauce are used, finishing with the sauce.
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13
(You may or may not use all of the pasta sheets.)
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14
Sprinkle the top with some grated pecorino.
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15
Cover the lasagna with foil and bake in the oven for about 1 hour.
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16
Then uncover and bake until the pasta is cooked and the cheese on top is golden and bubbly, about 20 minutes more.
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17
Let sit a few minutes before slicing and serving.
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18
This recipe was created by a contestant during a cooking competition.
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19
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
