Instructions

1. Make sure you’ve made your alfredo sauce, link above.
2. Pre-heat the oven to 400F.
3. First slice all of your vegetables into thin slices. Cut your zucchini in to thin 1/4 inch rounds. Sice your protobello mushrooms in to thin rounds too, start slicing at the cap. They won’t all be even, it’s okay!
4. Heat a large skillet on medium heat, when it comes to temperature add in the fat and minced garlic cloves. Next add in the ground lamb. Break up with a spatula or whisk. Add in the salt and herbs. Cook, stirring often until browned.
5. Add in the vinegar, and let it reduce. Keep stiring until well browned. Then remove from heat and set aside.
6. Drizzle a little olive oil in your ramekins, then add your best portobello slice to the bottom. Sprinkle with salt. Spoon in a little lamb, spoon in some alfredo sauce, then add in some frehs basil.
7. Next in a circular pattern layer the zucchini rounds over the lamb. Gently press down. Sprinkle a little salt, add in another layer of portobello. Next some more alfredo, then lamb and zucchini. Finish off with a little salt, olive oil and basil. Repeat with the next ramekin.
8. Use your best judgement with the shape and thickness of your veggies so that your layers are as even as possible. Flattening the laters with a spoon after each time helps with this. Little touches go a long way. A sprinkle of salt and herbs, a drizzle of olive oil.
9. Remember you veggies will shrink when they cook, so it’s okay if your lasanga is towering outside of your ramekins before baking.
10. Place the ramekins on a sheet pan before placing in the oven, they will bubble over a bit. Roast for 45 minutes.
11. Remove from oven, and let them cool a little before handling. You can eat them out of the ramekins or run a knife around the edge and swiflty turn out on to a plate. Garnish with extra basil. Enjoy!