Description
Minced lamb and pesto lasagna cups are a delightful twist on traditional lasagna. They offer a comforting meal that’s easy to prepare and perfect for sharing.
Ingredients
Scale
- 1 pound minced lamb
- 2 cups pesto sauce
- 12 lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions. Drain and set aside.
- In a skillet, cook the minced lamb over medium heat until browned. Season with salt and pepper.
- In a muffin tin, place one lasagna noodle at the bottom of each cup.
- Add a layer of cooked lamb, followed by a layer of ricotta cheese and pesto sauce.
- Repeat the layers until the cups are filled, finishing with mozzarella cheese on top.
- Bake for 25-30 minutes until the cheese is bubbly and golden.
- Allow to cool slightly before serving.
Notes
- Feel free to substitute ground beef or turkey for the lamb.
- Use store-bought or homemade pesto based on your preference.
- Gluten-free noodles can replace traditional lasagna noodles if needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg
Keywords: minced lamb, pesto, lasagna, cups, easy recipe