Easy Lamb and Pesto Lasagne

Submitted by KVasanth

"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: 1hr 10mins
• Ingredients: 22
• 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.