Lamb Lasagna

An excellent comfort food to make during these quarantine days.
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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:

Slow Braised Lamb Shanks

Exotic Lasagna

Lamb Loin Simmered in Coconut Curry Broth

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An amazingly flavorful dish that is suitable for special occassion, gourmet potluck gathering or great for any special weekend get together!

Course Dinner, Entree, Lunch, Main Course, Sauce
Cuisine American, Hearty, Italian, Mediterranean
Keyword American Cuisine, Hearty Lasagna, Holiday Recipe, Lamb Lasagna, Lamb Recipe, Lamb Sauce, Meat Sauce, Pasta Recipes, Quarantine Comfort Food, Quarantine Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Servings 6 Servings
Calories 1147 kcal
Author Yasmin Jackson



  • 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 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


  • 1 egg lightly beaten
  • 1 pound ground lamb (grass fed preferable)


  • 32 ounces Marinara Sauce (I use Rao)
  • 9 sheets oven ready lasagna



  1. Remove stems from herbs and roughly chop.


  1. Add all spice ingredients in a small bowl – mix to combine.


  1. 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.

  2. Use a spoon to mix/stir to combine ingredients thoroughly.


  1. Heat olive oil in a 5 quart dutch oven. Use medium heat.

  2. 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.

  3. Cook 5 to 7 minutes until meat is no longer pink and liquid evaporates.

  4. Add all the remaining spice mix. Stir and cook up to 1 minute until fragrant.

  5. Add shallots, garlic and herbs. Stir. Cook 5 minutes until shallots soften.

  6. Add marinara sauce. Stir. Bring to a boil. Reduce heat and simmer for 15 to 20 minutes. Turn off stove.


  1. 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.

  2. Use a small ladle or a 1/4 cup measuring cup. Coat the bottom of the bowls/pan with some sauce.

  3. Gently break each oven ready lasagna noodle into half.

  4. Place one half sheet noodle over the sauce of each bowl.

  5. Dump 2 to 3 tablespoons ricotta mixture over the noodle in each bowl.

  6. Pour 1 ladle of meat sauce over the ricotta.

  7. Sprinkle some shredded smoked mozzarella over the sauce. Add 1 to 2 slices of regular mozzerella (whole or tear/shred with hands).

  8. Add another half piece of lasagna noodle on top of cheeses. Pour another ladle of sauce on top of noodle.

  9. Divide the remaining ricotta mixture into 4 portions and add 1 portion to each bowl. Repeat adding more smoked and regular mozzarella cheeses.

  10. Add some sauce over the cheese. Top with another piece of lasagna noodle.

  11. Pour enough meat sauce to cover the lasagna sheet in each bowl. Top with remaining mozzerella cheeses.

  12. Sprinkle with remaining Parmesan cheese. Drizzle with olive oil if preferred.

  13. Take a large piece of aluminum foil and place it loosely over the bowls.

  14. Bake 25 to 30 minutes until nice and bubbly.

  15. Carefully remove the foil cover and bake uncovered for 10 to 15 minutes until the cheeses get to your desired lightly brownish color.

  16. Remove from oven. Let it cool 15 to 20 minutes before serving.

  17. Note: Depending on the appetite of your eaters, 1 bowl can feed 2 people while 1 bowl might feed a larger appetite person.

  18. Garnish with chopped parsley if desired.

Recipe 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 Facts
Amount Per Serving
Calories 1147 Calories from Fat 655
% Daily Value*
Fat 72.79g112%
Saturated Fat 38.16g239%
Cholesterol 376.11mg125%
Sodium 2549.67mg111%
Potassium 1077.89mg31%
Carbohydrates 49.27g16%
Fiber 4.82g20%
Sugar 10.06g11%
Protein 73.62g147%
Vitamin A 2638.64IU53%
Vitamin C 13.53mg16%
Calcium 1196.25mg120%
Iron 6.11mg34%
* Percent Daily Values are based on a 2000 calorie diet.
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5 Comments Add yours

  1. how perfect does this look! Im so tempted to make it now. Thanks for sharing Juliet you have a wonderful blog

    1. julietkitchen says:

      Thanks so much for your positive comment. It’s one of our favorites. Enjoy and I hope you like it.

  2. Of course 🙂 would love to try it soon. Hope you enjoy my blog as much as I love yours!

    1. julietkitchen says:

      Thanks. I love the flavors you use. It’s well done.


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