2 teaspoons olive oil
1 1/2 cups chopped onion
1 1/2 tablespoons minced garlic
1 tablespoon chopped fresh rosemary
9 oz lean ground lamb
9 oz extra-lean ground beef
1 1/4 cups unsalted chicken stock
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 (28oz) can crushed tomatoes, undrained
1 (14oz) can crushed tomatoes, undrained
1 1/4 cups part-skim ricotta cheese
1/2 teaspoon grated lemon rind
9 no-boi lasagna noodles
Cooking spray
3 oz feta cheese crumbled
3 tablespoons chopped fresh flat-leaf parsley

2 teaspoons olive oil 1 1/2 cups chopped onion 1 1/2 tablespoons minced garlic 1 tablespoon chopped fresh rosemary 9 oz lean ground lamb 9 oz extra-lean ground beef 1 1/4 cups unsalted chicken stock 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 1 (28oz) can crushed tomatoes, undrained 1 (14oz) can crushed tomatoes, undrained 1 1/4 cups part-skim ricotta cheese 1/2 teaspoon grated lemon rind 9 no-boi lasagna noodles 3 oz feta cheese crumbled 3 tablespoons chopped fresh flat-leaf parsley

1. Preheat oven to 375.
2. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion and next 4 ingredients (through beef); cook 14 minutes or until lamb and beef are browned, stirring to crumble. Add stock to pan; cook 3 minutes. Stir in salt, pepper, and tomatoes. Bring to a boil; reduce heat, and simmer 4 minutes, scraping pan to loosen browned bits.
3. Combine ricotta and rind in a small bowl. Spread 1 tablespoon ricotta mixture over one side of each lasagna noodle.
Spread 2 cups tomato mixture in bottom of an 11x7-inch glass or ceramic baking dish coated with cooking spray. Arrange 3 lasagna noodles, ricotta side up, over tomato mixture; top with 2 cups tomaot mixture. Repeat layers twice, ending with 2 ucps tomato mixture. Sprinkle evenly with feta cheese. Cover with foil; bake at 375 for 40 minutes. Remove foil; let stand 10 minutes. Sprinkle with parsley.