For Bill

Components

Lamb Meatballs
Tomato Sauce
Assembly

Lamb Meatballs

Ingredients

1 lb. ground lamb
1 large egg
1/2 c. crumbled feta cheese
1/2 c. bread crumbs
1/4 c. chopped parsley
2 T. tomato paste
2 T. milk
1 T. finely chopped garlic
1/2 t. salt

Instructions

Preheat oven to 400°.

In a large bowl, combine ingredients for the meatballs. Shape into meatballs about 1 inch in diameter. Place on a grease cookie sheet and bake for 30 minutes. Remove from oven and let cool.

Tomato Sauce

Ingredients

1 c. chopped onions
1 medium green pepper, chopped
2 T olive oil
1/2 c dry red wine
1 can (28 ounces) Italian tomatoes
1 can (15 ounces) tomato sauce
1 T minced garlic
2 T Greek oregano
1 T basil (preferably California)
1 t fennel seed
1 t salt
1/2 t crushed red pepper

Instructions

Saute onion and green pepper until lightly browned. Add garlic and stir for about 1 minute to soften. Add wine and cook until reduced by half. Add tomatoes (whole and tomato sauce), oregano, basil, fennel seed, salt, and red pepper. Simmer for 45 minutes covered, stirring occasionally. Adjust seasoning as necessary.

Finishing Off

Ingredients

6-8 sheets of ready cook lasagna noodles
6-9 slices provolone
1/2 c crumbled feta cheese
1/2 c chopped kalamata olives
1/2 c grated mozzarella cheese
grated Parmesan cheese

Directions

Cut up meatballs into 8 (or more) pieces. Put chopped meatballs into sauce along with chopped olives, and simmer for another 20 minutes.

Assemble the lasagna by starting with sauce, a layer of noodles, then sauce, a layer of provolone slices, and some feta. Repeat, ending with mozzarella and Parmesan. Cover with foil and bake for 45 minutes at 375°. Uncover and bake until top is nicely browned, about 15 more minutes. Remove from the over and let sit 15 minutes (or more) before serving.

Note: you can also make small meatballs (about 1/4 inch in diameter), and then use them whole. A nice, if fussy, touch.