Lamb Lasagna:

Name: Lamb Lasagna:
Yield: 4-5 servings
Cuisine: British
Ingredients: 9-12 lasagne sheets (depending on the size of your baking dish) Lasagna Sheets cooked as per package instructions; 3 Tbsp butter; 3 Tbsp flour; 3 cups milk; 1 bay leaf; 1 small onion cut into big chunks; salt to taste; 6 peppercorns; 500 g lamb mince; 2 bay leaf; 1 onion finely chopped; 2 tsp minced garlic; 4 sprigs thyme; 2 tsp dried Italian herbs; 1 tsp chilli powder; 1 &1/2 cup tomato puree/passata; 1 mutton stock cube/bouillon; 1 & 1/2 cup boiled water; salt to taste; Pepper to taste; 1 &1/2 cup mozzarella cheese or as needed; 1 &1/2 cup cheddar cheese or as needed; little sprinkle of fresh parsley; 1/4 cup frozen sweetcorn; 1/2 cup carrot frozen or fresh chopped

Lubna’s Kitchen @lubnaskitchen

United Kingdom

This Lamb Lasagna is truly delicious, creamy and loaded with flavour. With some love and patience you will have the best tasting Lasagna on your dinner table, cooked the old-fashioned way.
#lamb #lasagna #dinner #lunch #lambLasagna

Lubna’s Kitchen @lubnaskitchen

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Ingredients

4-5 servings

9-12lasagne sheets (depending on the size of your baking dish) Lasagna Sheets cooked as per package instructions
🌻White/Béchamel Sauce:
3 Tbspbutter
3 Tbspflour
3 cupsmilk
1bay leaf
1small onion cut into big chunks
salt to taste
6peppercorns
🌻Meat Sauce:
500 glamb mince
2bay leaf
1onion finely chopped
2 tspminced garlic
4 sprigsthyme
2 tspdried Italian herbs
1 tspchilli powder
1&1/2 cup tomato puree/passata
1mutton stock cube/bouillon
1& 1/2 cup boiled water
salt to taste
Pepper to taste
1&1/2 cup mozzarella cheese or as needed
1&1/2 cup cheddar cheese or as needed
little sprinkle of fresh parsley
1/4 cupfrozen sweetcorn
1/2 cupcarrot frozen or fresh chopped

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Steps

1

White/Béchamel Sauce:
Add the peppercorns, bay leaf and onion to the milk. Simmer on low heat until it comes to a boil. Allow it to stand for 15 minutes. Strain and set aside.
2

Melt butter on medium heat. Add flour and cook until it thickens Slowly add the milk and whisk until smooth.  Simmer until sauce thickens. Season with salt and pepper and set aside.
3

🌻Meat Sauce:
Brown the mince on high heat. Add sweetcorn, carrots the bay leaf and onion and sauté until translucent Add the thyme and garlic, sauté for another minute Add the Italian herbs and chilli powder mix well.
4

Add tomato passata. Mix the stock cube with 1 & 1/2 cup boiled water and mix it in. Add some pepper.  Simmer on low heat for at least an hour until the tomatoes are cooked and sauce thickens. You can add a little water if the sauce dries up and continue cooking. Only add more salt if required.
5

🌻Layering the Lasagna:
Add half a cup of white sauce at the bottom of an ovenproof dish. Mix the mozzarella and cheddar and set aside Place 3 of the cooked lasagna sheets on top Add 1/3 of the mince sauce. Sprinkle some cheese over.
6

Add another layer of lasagna. Another 1/2 cup of the white sauce. Add 1/3 of the mince sauce. Sprinkle some cheese over Place 3 of the lasagna sheets on top.
7

Add another layer of the mince sauce. Add another 1/2 cup of white sauce and some cheese on top. Place the last 3 lasagna sheets on top.
8

Add the last bit of mince on top of the lasagna sheets. Pour the remaining sauce over together with the leftover cheese cover with foil and bake in the oven at 180°C until lasagna it heats through and cheese melts, about 15 minutes.  Sprinkle parsley
Allow it to rest for 5-7 minutes before serving.
9

✅Notes:
1…. You can layer the lasagna in advance and refrigerate. Bake in the oven just before serving.
2….. also boil lasagna sheets until it is al dente.
3….. If you don't have a stock cube you can totally leave it, the sauce still tastes delicious. I have cooked it both ways.
4…. You don't have to put the layer of mince of top, it's totally optional.