Description
Minced lamb and pesto lasagna cups are a delightful fusion of flavors. This dish combines tender lamb with aromatic pesto, layered in pasta cups for an elegant presentation.
Ingredients
Scale
- 2 cups minced lamb
- 1 cup pesto sauce
- 9 lasagna noodles
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- Salt to taste
- Pepper to taste
- Olive oil for cooking
Instructions
- Preheat your oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add minced lamb, season with salt and pepper, and cook until browned.
- Mix cooked lamb with pesto sauce in a bowl.
- In another bowl, combine ricotta cheese, egg, and half of the Parmesan cheese.
- Cut lasagna noodles into squares large enough to fit into a muffin tin.
- Grease the muffin tin and place a noodle square in each cup.
- Add a layer of the lamb mixture, followed by a layer of the ricotta mixture.
- Repeat layers until you reach the top of the cup, finishing with a layer of mozzarella cheese and remaining Parmesan.
- Bake for 25-30 minutes until cheese is golden and bubbly.
- Allow to cool slightly before removing from the muffin tin.
Notes
- Feel free to substitute ground beef or turkey for lamb.
- Add vegetables like spinach or mushrooms for extra flavor.
- These cups can be assembled ahead of time and baked later.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
Keywords: minced lamb, pesto, lasagna, cups, recipe