I am completing all the little DIY projects in my home slowly but surely. It feels good to finally get going again. I put up two shelves the other day and boy did I underestimate just how much muscle you need to put up shelves. But I am no quitter so I did it, nevermind the blisters on my hands afterwards. My hubby hates DIY, he will gladly spend the afternoon kicking a ball and playing cricket with my 10 year old, but DIY is a no no. I will post some pictures on my instagram feed so you all can see that I don’t just cook. Now that I have given you an update let me share my Delicious Lamb Lasagna recipe with you.
This Delicious Lamb Lasagna is one that I have been making for years. I haven’t changed the recipe because my kids love it so much and the moment I change something they just know….and then I don’t hear the end of it. So I stick to my original recipe. I watched a video from Natashas Kitchen and I saw that she adds a layer of mince as the final layer to her Lasagna. I thought that’s a great idea as it prevents the lasagna sheets on top from drying out. That’s the only thing I did differently.
If you think making Lasagna is too long a process you can cook your mince and make your sauce ahead of time and just assemble and cook before you serve it. Makes it a lot simpler that way. I have tried the whole addition of 3 different cheese instead of the white sauce in the Lasagna but my kids are not fans. So I stick to my old-fashioned recipe.
I haven’t seen my 18 year old for almost 3 weeks as he is completing his internship. He is coming home so he has requested this Lamb Lasagna. My 10 year old calls him the “Pasta Eater” because all he ever requests is pasta….Lol! One thing’s for sure, pasta eater or not I won’t have any leftovers, they say I make the best lasagna.
Please do try some of my other pasta recipes:
Delicious Lamb Lasagna
- 9 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
- 6 peppercorns
- 500 gram lamb mince
- 2 bay leaf
- 1 onion finely chopped
- 2 tspn minced garlic
- 4 sprigs thyme
- 2 tspn Robertson's dried Italian herbs
- 1 tspn chilli powder
- 1x400 gram canned italian tomatoes
- 50 gram tomato paste
- pinch of sugar only if required
- 1&1/2 cup mozzarella cheese
- 1&1/2 cup cheddar cheese
- little sprinkle of paprika
- 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.
- 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
- Brown the mince on high heat. Add 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
- Add tomatoes and tomato paste. Season with salt and pepper. Add a pinch of sugar if the sauce is too acidic
- 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
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
- 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
- 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
- Add the last bit of mince on top of the lasagna sheets. Pour the remaining sauce over together with the leftover cheese. Sprinkle some paprika over the cheese, cover with foil and bake in the oven at 180 degrees Celsius until lasagna it heats through and cheese melts, about 15 minutes. In the last 5 minutes you an turn on the grill function and remove the foil
- Allow it to rest for 15 minutes before serving