Easy Lamb And Pesto Lasagne

• 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

1. Preheat oven to 350u0b0F.
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.

red onions, garlic, olive oil, lean ground lamb, basil, oregano, tomato sauce, balsamic vinegar, sugar, cayenne pepper, salt, black pepper, fresh basil leaf, garlic, olive oil, salt, black pepper, cottage cheese, parmesan cheese, lasagna noodle, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/easy-lamb-and-pesto-lasagne-312715 (may not work)