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.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 2  red onions, chopped
• 2  garlic cloves
• 1  tablespoon olive oil
• 1 1⁄2 lbs lean ground lamb
• 2  teaspoons  dried Italian herb seasoning (mine has fennel, basil, oregano, red pepper flakes, and rosemary)
• 1  teaspoon oregano (we like oregano, so I add extra)
• 1 (8 ounce) jar tomato sauce
• 2  teaspoons  balsamic vinegar
• 1⁄4 teaspoon sugar
• 1⁄2 teaspoon cayenne pepper
• 1⁄4 teaspoon salt (roughly)
• 1⁄4 teaspoon black pepper
• 1⁄2 cup fresh basil leaf
• 5  garlic cloves
• 1  teaspoon olive oil
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper
• 2  cups low fat cottage cheese
• 1⁄2 cup parmesan cheese, grated
•  lasagna noodle
• 8  ounces mozzarella cheese, sliced
• 1⁄2 cup parmesan cheese

Directions

1. Preheat oven to 350°F.
2. Meat sauce:
3. Saute onions and garlic until translucent.
4. Add lamb and seasonings, incorporating into onion mix; brown.
5. Drain off any additional fat the lamb throws.
6. Add jar of sauce, balsamic, sugar and cayenne pepper.
7. Season with salt and pepper to taste.
8. Cheese sauce:
9. Put basil leaves, garlic, olive oil and salt in a Cuisinart; pulse until pesto consistency.
10. Stir pesto into cottage cheese, season with any additional salt and pepper to taste.
11. Assembly:
12. It's really up to you, I usually do meat- mozzarella -noodles -cottage cheese- noodles- meat- mozzarella- parmesan.
13. Cover with foil and bake 20 minutes, then uncover and bake until golden and bubbly.