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–+ servings

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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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: 1147kcal
Author: Yasmin Jackson

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:

SPICES:

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