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Fall Dinner Party (and Three-Cheese Lamb Lasagna & Persimmon Gallette!)

Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes


  • Salt
  • 12 ounces lasagna sheets
  • 1 tablespoon olive oil
  • 1 pound ground lamb 
  • 1 jar of Bertolli Gold Label Balsamic Vinegar & Caramelized Onion Sauce 
  • 6 ounces ricotta cheese
  • 12 ounces shredded mozzarella cheese
  • 3 ounces softened cheese such as Crescenza


  • Bring a large pot of salted water to a boil. Cook your lasagna sheets according to your package’s directions. I cooked mine for about 8 minutes. (I always like to cook them until very al dente since they’re going to cook a tad bit longer in the oven with the lasagna.) Set the sheets aside, being sure to keep them separated, as they get super sticky as they dry. 
  • Preheat your oven to 325 degrees F. In a medium saucepan, heat the olive oil over medium heat. When the oil is hot, add the ground lamb and sprinkle with about a 1/2 of salt. Break up the lamb into crumbles with a wooden spoon and cook until the meat is browned. Pour in the sauce and mix until the meat is thoroughly coated. Bring the sauce to a simmer and then immediately reduce the heat to low. Cover the pot and allow the sauce to simmer for about an hour. 
  • To assemble the lasagna, place the first layer of lasagna noodles side by side in your 13” x 9” x 2.5” baking dish. Spread out about a quarter cup of sauce and top with a few dollops of ricotta and a handful of shredded mozzarella. Continue to build the layers until you’ve reached the top (I made about 5 layers). Top the lasagna with more sauce, more cheese and a few dollops of the crescenza cheese. 
  • Transfer to the oven to bake for 30 minutes; you’ll know the lasagna is ready when the cheese is melty and sauce is bubbling. 


Serving: 6g