Description
Lamb lasagna is a flavorful adaptation of traditional lasagna, swapping ground lamb for the usual beef. The lamb adds a robust, slightly gamey flavor, paired with aromatic herbs and a creamy white sauce for a luxurious, satisfying meal.
Ingredients
For the Lamb Sauce
- Ground Lamb (500g or 1 lb) – The main protein of the dish.
- Onion (1 large, finely chopped) – Adds depth of flavor.
- Garlic (2 cloves, minced) – Aromatic and essential.
- Carrot (1, finely chopped) – Adds sweetness and texture.
- Celery (1 stalk, finely chopped) – Balances the flavors.
- Canned Tomatoes (400g or 14 oz) – Forms the tomato base.
- Tomato Paste (2 tbsp) – Intensifies the tomato flavor.
- Red Wine (½ cup) – Adds richness (optional).
- Fresh Rosemary (1 sprig) – Complements the lamb’s flavor.
- Olive Oil (2 tbsp) – For sautéing.
- Salt and Pepper (to taste) – Essential seasoning.
For the Béchamel Sauce
- Butter (4 tbsp) – For the roux.
- All-Purpose Flour (4 tbsp) – Thickens the sauce.
- Milk (3 cups, warm) – Creates a creamy consistency.
- Nutmeg (a pinch) – Optional, for added warmth.
- Salt and Pepper (to taste)
For Assembling the Lasagna
- Lasagna Sheets (10-12) – Pre-cooked or no-boil, depending on preference.
- Grated Parmesan Cheese (½ cup) – For the topping.
- Shredded Mozzarella (1 cup) – Adds a gooey layer.
Instructions
Make the Lamb Sauce
-
Sauté Vegetables:
Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery. Sauté for 5-7 minutes until softened. -
Cook the Lamb:
Add the ground lamb to the skillet, breaking it up with a spoon. Cook until browned, about 5-7 minutes. -
Add Tomatoes and Wine:
Stir in the canned tomatoes, tomato paste, and red wine (if using). Add the rosemary sprig, then season with salt and pepper. Simmer on low heat for 20-25 minutes, stirring occasionally.
Make the Béchamel Sauce
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Create the Roux:
Melt the butter in a medium saucepan over medium heat. Add the flour and whisk continuously for 1-2 minutes until the mixture forms a paste. -
Add Milk Gradually:
Slowly pour in the warm milk, whisking constantly to avoid lumps. Cook for 5-7 minutes until the sauce thickens. Season with salt, pepper, and a pinch of nutmeg, if desired.
Assemble the Lasagna
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Preheat the Oven:
Preheat your oven to 375°F (190°C). -
Layer the Ingredients:
Spread a thin layer of lamb sauce on the bottom of a baking dish. Add a layer of lasagna sheets, followed by more lamb sauce, a layer of béchamel, and a sprinkle of mozzarella. Repeat the layers until all ingredients are used, finishing with a layer of béchamel sauce on top. -
Add the Cheese Topping:
Sprinkle grated Parmesan and any remaining mozzarella over the top layer.
Bake the Lasagna
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Bake:
Place the lasagna in the preheated oven and bake for 30-35 minutes, or until the top is golden and bubbling. -
Rest and Serve:
Allow the lasagna to rest for 10 minutes before slicing. Serve warm.