This lasagna deserves a seat at any special occasion dinner table. An abundance of fresh herbs permeates throughout the lamb sauce and the spice mix is just the perfect compliment. It’s all about a super delicious sauce and loads of cheeses. Don’t let the length of the recipe or amount of ingredients scare you away from making this dish – it is actually quite simple to pull together. As a matter of fact when you are making the sauce double up the recipe and use half the sauce to serve over pasta. The sauce can also be made ahead – a day in advance and store in the fridge until ready to use. Just re-heat on the stove top before layering the lasagna. I hope you will make this recipe and enjoy it as much as we do. Happy Cooking!
Additional Favorite Lamb Recipes:
Lamb Loin Simmered in Coconut Curry Broth
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SPECIAL OCCASION: Lamb Lasagna
An amazingly flavorful dish that is suitable for special occassion, gourmet potluck gathering or great for any special weekend get together!
- 1 bunch fresh cilantro
- 4 sprigs fresh dill
- 5 sprigs mint
- 1 bunch fresh thyme
- 5 sprigs fresh oregano
- 4 cloves garlic crushed or finely minced
- 1 medium shallot peeled and diced
- 10 – 15 fresh basil leaves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt (adjust to your dietary requirements)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly grated nutmeg
- 16 ounces sliced mozzarella remove from wrapping and rest slices on paper towel
- 16 ounces Applewood Smoked Mozzarella freshly shredded
- 15 ounces ricotta
- 1 cup freshly grated Parmesan
MEAT AND PROTEIN:
- 1 egg lightly beaten
- 1 pound ground lamb (grass fed preferable)
- 32 ounces Marinara Sauce (I use Rao)
- 9 sheets oven ready lasagna
Remove stems from herbs and roughly chop.
MAKE SPICE MIX:
Add all spice ingredients in a small bowl – mix to combine.
PREPARE RICOTTA MIX:
In a small mixing bowl, add ricotta, beaten egg, 1/2 tsp spice mix, 1/2 cup grated parmesan and 1/2 cup chopped herbs.
Use a spoon to mix/stir to combine ingredients thoroughly.
MAKE LAMB SAUCE:
Heat olive oil in a 5 quart dutch oven. Use medium heat.
Add the ground lamb. Use a spoon to continuously stir/mix to prevent lumps. If any lumps form, use back of spoon to break up.
Cook 5 to 7 minutes until meat is no longer pink and liquid evaporates.
Add all the remaining spice mix. Stir and cook up to 1 minute until fragrant.
Add shallots, garlic and herbs. Stir. Cook 5 minutes until shallots soften.
Add marinara sauce. Stir. Bring to a boil. Reduce heat and simmer for 15 to 20 minutes. Turn off stove.
Place 4 individual size bowls (about 1 quart) on a half size sheet pan.
Alternatively you can use one 13 inch by 9 inch size lasagna baking pan.
NOTE: If you are using one large pan instead of individual bowls you will need more noodles – about 12 to a whole box.
Use a small ladle or a 1/4 cup measuring cup. Coat the bottom of the bowls/pan with some sauce.
Gently break each oven ready lasagna noodle into half.
Place one half sheet noodle over the sauce of each bowl.
Dump 2 to 3 tablespoons ricotta mixture over the noodle in each bowl.
Pour 1 ladle of meat sauce over the ricotta.
Sprinkle some shredded smoked mozzarella over the sauce. Add 1 to 2 slices of regular mozzerella (whole or tear/shred with hands).
Add another half piece of lasagna noodle on top of cheeses. Pour another ladle of sauce on top of noodle.
Divide the remaining ricotta mixture into 4 portions and add 1 portion to each bowl. Repeat adding more smoked and regular mozzarella cheeses.
Add some sauce over the cheese. Top with another piece of lasagna noodle.
Pour enough meat sauce to cover the lasagna sheet in each bowl. Top with remaining mozzerella cheeses.
Sprinkle with remaining Parmesan cheese. Drizzle with olive oil if preferred.
Take a large piece of aluminum foil and place it loosely over the bowls.
Bake 25 to 30 minutes until nice and bubbly.
Carefully remove the foil cover and bake uncovered for 10 to 15 minutes until the cheeses get to your desired lightly brownish color.
Remove from oven. Let it cool 15 to 20 minutes before serving.
Note: Depending on the appetite of your eaters, 1 bowl can feed 2 people while 1 bowl might feed a larger appetite person.
Garnish with chopped parsley if desired.
To save on calories you can reduce the amount of mozzarella to your desired amount.
You can also use a paper towel to sap-up some of the excess fat that was released from the cheeses and meat.
5 Comments Add yours
how perfect does this look! Im so tempted to make it now. Thanks for sharing Juliet you have a wonderful blog
Thanks so much for your positive comment. It’s one of our favorites. Enjoy and I hope you like it.
Of course 🙂 would love to try it soon. Hope you enjoy my blog as much as I love yours!
Thanks. I love the flavors you use. It’s well done.