Greek Lamb and Feta Lasagna

INGREDIENTS

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