Lamb Lasagna 
Holiday Lamb Lasagna 
SPECIAL OCCASION: Lamb Lasagna
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!
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Servings: 6 Servings
Calories: 1147kcal
Equipment
- 1 half sheet pan
- 4 individual serving oven proof bowls
Ingredients
HERBS/PRODUCE:
- 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
FAT:
- 1 tablespoon extra virgin olive oil
SPICES:
- 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
CHEESES:
- 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)
PASTA/SAUCE:
- 32 ounces Marinara Sauce (I use Rao)
- 9 sheets oven ready lasagna
Instructions
PREPARE HERBs/PRODUCE:
- 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.
ASSEMBLE LASAGNA:
- 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.
Notes
ADDITIONAL NOTES:
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.
Nutrition
Calories: 1147kcal | Carbohydrates: 49.27g | Protein: 73.62g | Fat: 72.79g | Saturated Fat: 38.16g | Cholesterol: 376.11mg | Sodium: 2549.67mg | Potassium: 1077.89mg | Fiber: 4.82g | Sugar: 10.06g | Vitamin A: 2638.64IU | Vitamin C: 13.53mg | Calcium: 1196.25mg | Iron: 6.11mg
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