Lamb and feta cheese lasagna

1. Heat large skilled over medium heat and add lamb

2. Cook, stirring to break up meat, for 2 minutes

3. Remove from heat and drain the fat out of the pan

4. Return to heat and cook for another 3 minutes

5. Add the garlic and cook, stirring, for 30 seconds

6. Add the prosciutto and tomato paste, stir well, and cook for 1 minute

7. Stir in the pine nuts

8. Add both cans of tomatoes and bring to boil

9. Reduce the heat and simmer, stirring occasionally, for 25 minutes

10. Add the oregano, salt, and pepper, and stir well

11. Remove form heat and let cool

12. Combine the ricotta, feta, and 1c of the Parm in a medium bowl and mix well

13. Place a layer of lasagna noodles in the bottom of a 9x13 inch baking dish

14. Spread 1/2 of the lamb mixture over the noodles and top with 1/2 of the cheese mixture

15. Repeat layers with remaining ingredients

16. Sprinkle the remaining 1/4c parmesan over the top

17. Cover and leave in the fridge over night

18. Remove from fridge 30 minutes before you start baking

19. Preheat oven to 350 degree F

20. Cook for 50 minutes with aluminum foil on it

21. Remove aluminun and bake another 15 minutes or until bubbly and golden brown

22. Remove from oven and let sit for 15 minutes before serving