Description
Delicious minced lamb and pesto lasagna cups that are easy to make.
Ingredients
Scale
- 1 lb minced lamb
- 1 cup pesto
- 9 lasagna noodles
- 2 cups 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. Drain and set aside.
- 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.
- To assemble, cut each lasagna noodle into thirds.
- In a muffin tin, layer a piece of noodle, then a spoonful of the lamb, followed by the ricotta mixture, and a bit of pesto.
- Repeat the layers until the cups are full.
- Top each cup with remaining mozzarella and Parmesan cheese.
- Bake for 25-30 minutes until the cheese is bubbly and golden.
- Let cool slightly before serving.
Notes
- Use fresh or store-bought pesto.
- Be careful not to overcook the lamb.
- Let the lasagna cups cool for easier removal from the tin.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg
Keywords: minced lamb and pesto lasagna cups