Description
A delicious twist on traditional lasagna using minced lamb and pesto in individual cups.
Ingredients
Scale
- 1 pound minced lamb
- 1 cup pesto sauce
- 12 lasagna noodles
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions and drain.
- In a skillet, cook the minced lamb over medium heat until browned. Season with salt and pepper.
- In a bowl, mix ricotta cheese, egg, and half of the mozzarella cheese.
- Grease a muffin tin. Place a lasagna noodle in each cup.
- Layer lamb, pesto, and the ricotta mixture in each cup.
- Top with remaining mozzarella and Parmesan cheese.
- Bake for 25-30 minutes until cheese is bubbly and golden.
- Let cool slightly before serving.
Notes
- Use pre-made pesto for a quicker option.
- Feel free to add vegetables like spinach or zucchini.
- Store leftovers in the refrigerator for up to three days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 50mg
Keywords: minced lamb and pesto lasagna cups