Lamb Mince Lasagne
2 tbsp Olive Oil
6 Lasagne Sheets
2 Mozzarella Balls, torn into thin strips
2 tbsp Panko Breadcrumbs
Freshly Ground Pepper
For the meat sauce
1 Onion, finely chopped
2 Garlic Clove, finely chopped
1 Rosemary Sprig
500g Tomato Passata
700g Fresh Meats Lamb Mince
For the béchamel sauce
60g Butter, unsalted
700ml Milk, full-cream
60g Plain Flour
80g Parmesan, finely grated
Preheat oven to 130°C.
Grease your baking dish.
Heat the oil over medium heat in a large saucepan and add the onion. Stir with a wooden spoon until golden.
Season the lamb mince generously, add to the saucepan and sizzle for 5 mins until nicely browned.
Add the garlic and rosemary and cook for a minute more, then pour over the tomato passata. Rinse out the passata carton with a splash of water, then pour that in too.
Season again, and bring to a simmer.
Cover and place the large saucepan in the oven for 1 hour.
Meanwhile, to make the béchamel sauce, heat the milk in a small saucepan until just simmering.
In a separate small saucepan, melt the butter, then add the flour and stir to make a paste.
Slowly whisk in the hot milk until combined and you have a glossy white sauce.
Stir in half the parmesan and season.
After, soak the lasagne sheets in just-boiled water to soften, then drain.
Take the large saucepan of meat sauce out of the oven.
Heat oven to 180°C.
Spread a thin layer of the meat sauce over the base of a baking dish, then top with a layer of lasagne sheet, followed by a third of the béchamel and a third of the mozzarella.
Add a second layer of meat sauce, then again top with lasagne sheet, then béchamel, then mozzarella.
Add a final layer of pasta, then top with the rest of the béchamel, the last of the mozzarella, the remaining parmesan and the panko breadcrumbs.
Bake the lasagne for 35 mins, then turn the oven up to 180°C and bake for 10 mins more until golden brown and bubbling.
Leave to rest for 10 mins before serving straight from the dish.
Lasagne is often better the following day when the flavours have developed. To reheat, cover with foil and heat in an oven preheated to 180°C for 20 minutes or in the microwave as individual portions.