Easy Lamb and Pesto Lasagne
I literally threw this together at the last minute when my husband was coming home early from work one night. We really enjoyed it, and I hope you do as well. This could easily work with beef, it's just that I had ground lamb on hand that evening, and we both liked the flavor.
Ingredients
6 serv.- red onions, chopped↗2
- garlic cloves↗2
- tablespoon olive oil↗1 tablespoon
- lbs lean ground lamb1 1⁄2 lbs
- teaspoons dried Italian herb seasoning (mine has fennel, basil, oregano, red pepper flakes, and rosemary)↗2 teaspoons
- teaspoon oregano (we like oregano, so I add extra)1 teaspoon
- (8 ounce) jar tomato sauce↗1
- teaspoons balsamic vinegar↗2 teaspoons
- teaspoon sugar↗1⁄4 teaspoon
- teaspoon cayenne pepper↗1⁄2 teaspoon
- teaspoon salt (roughly)↗1⁄4 teaspoon
- teaspoon black pepper↗1⁄4 teaspoon
- cup fresh basil leaf↗1⁄2 cup
- garlic cloves↗5
- teaspoon olive oil↗1 teaspoon
- teaspoon salt↗1⁄4
- teaspoon black pepper↗1⁄8
- cups low fat cottage cheese↗2
- cup parmesan cheese, grated↗1⁄2
- lasagna noodle↗
- ounces mozzarella cheese, sliced↗8
- cup parmesan cheese↗1⁄2
Step-by-step instructions
- 1
Preheat oven to 350°F.
- 2
Saute onions and garlic until translucent.
- 3
Add lamb and seasonings, incorporating into onion mix; brown.
- 4
Drain off any additional fat the lamb throws.
- 5
Add jar of sauce, balsamic, sugar and cayenne pepper.
- 6
Season with salt and pepper to taste.
- 7
Put basil leaves, garlic, olive oil and salt in a Cuisinart; pulse until pesto consistency.
- 8
Stir pesto into cottage cheese, season with any additional salt and pepper to taste.
- 9
It's really up to you, I usually do meat- mozzarella -noodles -cottage cheese- noodles- meat- mozzarella- parmesan.
- 10
Cover with foil and bake 20 minutes, then uncover and bake until golden and bubbly.
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