Lamb Lasagne
Lamb Lasagne
Try this lamb lasagne recipe.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 10 minutes
  • Cooking Time 45 minutes
  • Yield 8 servings
As seen on Cooking for Love
Ingredients
  • 4 tablespoons Olive oil
  • 5 Onions (finely chopped)
  • 2 big Carrots (finely chopped)
  • 2 Celery stalks (finely chopped)
  • 5 cloves Garlic (finely chopped)
  • 1 kilogram minced Lamb
  • 1 cup Red wine
  • 2 cans peeled whole Plum tomatoes
  • ¼ cup Tomato paste
  • 4 tablespoons Salt
  • 4 tablespoons Pepper
  • 3 tablespoons Honey
  • 4 tablespoons Butter
  • 4 tablespoons Flour
  • 2½ cups Milk (heated)
  • 1 pack Lasagne sheets
  • 1 cup Gouda cheese (cubed)
Method
  1. Preheat oven to 180 degrees celsius.
  2. To make the ragu, sauté vegetables in olive oil until softened and translucent, then add garlic.
  3. Add lamb, and sauté further, until slightly brown.
  4. Deglaze with red wine, and boil for a minute.
  5. Add tomatoes and tomato paste, bring to a boil and simmer for 4 hours until soft and tender.
  6. Season with salt, pepper and honey. Set aside.
  7. To make the béchamel sauce, melt butter in a pot. Add flour and cook for 2 minutes.
  8. Add milk and cook until thickened. Season with salt and pepper.
  9. Layer ragu, béchamel, cheese cubes and lasagne sheets until lasagna dish is full.
  10. Bake in oven for 45 minutes until golden brown.

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