Remove stems from herbs and roughly chop.

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

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.

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.