This lamb and spinach casserole is a hearty, one-dish meal that layers savory ground lamb with a creamy spinach filling and a golden, cheesy topping. It’s a comforting, family-friendly dinner that comes together quickly and bakes in a standard 9×13-inch baking dish, making it perfect for weeknight meals or casual entertaining. The combination of seasoned lamb, rich spinach, and melted cheese is satisfying and full of flavor.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 1/2 pounds (680 g) ground lamb
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon (optional, but adds warmth)
- 2 (10-ounce / 280 g) packages frozen chopped spinach, thawed and squeezed dry
- 1 cup (240 ml) heavy cream or whole milk
- 2 large eggs, lightly beaten
- 1 cup (100 g) grated Parmesan cheese, divided
- 1 1/2 cups (170 g) shredded mozzarella cheese, divided
- 1/4 cup (60 ml) plain breadcrumbs (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with a little oil or butter.
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Add the ground lamb to the skillet. Break it up with a spoon and cook until browned and no longer pink, about 8-10 minutes. Season with 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, oregano, and cinnamon (if using). Drain off any excess fat if necessary.
- In a large bowl, combine the squeezed-dry spinach, heavy cream (or milk), beaten eggs, 1/2 cup of the Parmesan cheese, 1/2 cup of the mozzarella cheese, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon pepper. Mix well.
- Spread the cooked lamb mixture evenly in the bottom of the prepared baking dish. Pour the spinach mixture over the lamb and spread it out evenly.
- Sprinkle the remaining 1 cup of mozzarella cheese and the remaining 1/2 cup of Parmesan cheese over the top. If using, sprinkle the breadcrumbs over the cheese for a crunchy topping.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is hot and bubbly, and the top is golden brown. If you want a deeper golden crust, you can broil for the last 1-2 minutes, watching carefully to avoid burning.
- Let the casserole rest for 5-10 minutes before serving. This allows it to set and makes it easier to slice.
Tips
- Substitutions: You can use ground beef or ground turkey instead of lamb. If using turkey, consider adding a little olive oil to the pan since it’s leaner. For a lighter sauce, use half-and-half or whole milk instead of heavy cream, though the casserole will be less rich.
- Spinach prep: Make sure to squeeze as much water as possible out of the thawed spinach. Excess water will make the casserole watery. Use a clean kitchen towel or paper towels to press out the liquid.
- Make ahead: You can assemble the casserole completely (without baking) up to 24 hours in advance. Cover and refrigerate. When ready to bake, you may need to add 10-15 minutes to the baking time since the dish will be cold.
- Common mistake: Don’t skip the resting time after baking. It helps the casserole hold together when you cut into it. If you cut it too soon, it will be runny.
Serving Suggestions
Serve this casserole with a simple green salad dressed with lemon vinaigrette to cut through the richness. It also pairs well with crusty bread or garlic bread to soak up the creamy sauce. For a heartier meal, serve alongside roasted potatoes, rice, or orzo. A side of steamed green beans or roasted asparagus would also complement the flavors nicely.
Variations
- Add vegetables: Sauté 1 cup of sliced mushrooms or 1 cup of chopped zucchini with the onion for extra vegetables.
- Cheese swap: Replace the mozzarella with provolone or fontina for a different flavor. You can also use feta cheese instead of some of the Parmesan for a tangier taste.
- Herb boost: Add a handful of fresh chopped parsley or dill to the spinach mixture for freshness.
- Tomato twist: Stir 1 cup of crushed tomatoes or marinara sauce into the lamb mixture for a more saucy, Italian-style casserole.
Storage and Reheating
Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, place individual portions in the microwave on medium power for 2-3 minutes, or until heated through. For a crispier top, reheat in a 350°F (175°C) oven for about 15 minutes, or until hot and bubbly. You can also freeze the baked casserole for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use fresh spinach instead of frozen? Yes, you can. Use about 1 1/2 pounds (680 g) of fresh spinach. Wilt it in a hot pan with a little water, then drain and squeeze dry before adding to the mixture.
Can I make this casserole dairy-free? Yes, you can. Use a dairy-free milk alternative like unsweetened almond milk or oat milk instead of cream. Use dairy-free cheese alternatives for the mozzarella and Parmesan. The texture may be slightly different, but it will still be delicious.
How do I know when the casserole is fully cooked? The casserole should be hot and bubbly, and the internal temperature should reach 160°F (71°C) for egg dishes. You can check with an instant-read thermometer inserted into the center.
Can I prepare this casserole ahead of time and freeze it unbaked? Yes, you can assemble the casserole, cover it tightly with foil, and freeze for up to 2 months. To bake, thaw overnight in the refrigerator, then bake as directed, adding about 10-15 minutes to the baking time.
What can I use instead of breadcrumbs on top? You can use crushed crackers, panko, or even crushed potato chips for a crunchy topping. Alternatively, you can omit the topping altogether.
Is it necessary to use eggs in this recipe? The eggs help bind the spinach mixture and give the casserole a custard-like texture. If you need to omit them, you can, but the casserole will be more crumbly. You can try using a flax egg or just increase the amount of cheese to help bind.