Name Lamb Lasagne


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lamb-lasagneMost of us are familiar with the classic baked lasagne made with a minced beef sauce and topped with a white sauce. However, you can make an equally delicious meal by substituting lamb for beef and topping it with a mixture of soured cream and grated cheese.


6 sheets of green lasagne
1 tablespoon oil
500 g (1 lb) minced lamb
1  large onion, chopped
2 carrots, chopped
425 g (14 oz) can tomatoes
150 ml (1/4 pint) beef stock
1 tablespoon tomato puree
1 tablespoon chopped mint or 1 1/2 teaspoons dried mint
6 tablespoons soured cream
50 g (2 oz) mature Cheddar cheese, grated
1 tablespoon grated Parmesan cheese
salt and freshly ground black pepper

To garnish:

tomato slices
cucumber slices
sprigs of parsley

Cook the lasagne, a few sheets at a time, in plenty of boiling salted water with the oil, for about 10 minutes, or according to packet instructions, until al dente. Drain on kitchen paper.
Fry the lamb gently in a pan with no extra fat added until lightly browned. Add the onion and carrots and continue cooking for 2 minutes. Add the tomatoes, stock, tomato puree, mint and salt and pepper and bring to the boil. Simmer, uncovered, for 10 minutes until thickened. Adjust the seasoning to taste.
Place a layer of lasagne in a greased ovenproof dish. Cover with half of the lamb mixture. Repeat the layers of lasagne and lamb, ending with lasagne. Spread the soured cream over the lasagne and sprinkle with a mixture of grated Cheddar and Parmesan cheeses.
Cook in a preheated oven, 190°C (375°F), Gas Mark 5, for about 45 minutes or until golden brown and bubbling. Garnish with tomato and cucumber slices and parsley.

Serves 4

Variation: Use minced beef instead of lamb, replace the mint with oregano or marjoram and then add 125 g (4 oz) chopped button mushrooms with the canned tomatoes.

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