Lamb & Rosemary Lasagne
A rustic Italian-inspired dish with rich lamb mince, fresh rosemary, and creamy béchamel.
Ingredients
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 cloves garlic crushed
- 500 g lamb mince
- 2 sprigs fresh rosemary finely chopped
- 2 tbsp tomato paste
- 1 tin chopped tomatoes (400 g)
- 1 tsp ground cinnamon (optional, for warmth)
- 50 g butter
- 50 g flour
- 750 ml milk
- 200 g mozzarella grated
- 100 g parmesan grated
- 250 g Serena lasagne sheets
Instructions
- Preheat oven to 180 °C.
- Fry onion and garlic in oil until soft. Add lamb, rosemary, and cinnamon, cook until browned. Stir in tomato paste and chopped tomatoes, simmer 20 min.1 tbsp olive oil, 1 onion, 2 cloves garlic, 500 g lamb mince, 2 sprigs fresh rosemary, 2 tbsp tomato paste, 1 tsp ground cinnamon, 1 tin chopped tomatoes (400 g)
- Make a béchamel sauce as above.50 g butter, 50 g flour, 750 ml milk
- Layer Serena sheets, lamb sauce, béchamel, and cheese. Repeat, finish with white sauce and cheese.200 g mozzarella, 100 g parmesan, 250 g Serena lasagne sheets
- Bake 40 minutes until golden.