Lamb Lasagne

Delight your taste buds with this hearty Lamb Lasagne, a savory twist on the classic Italian favorite that’s perfect for family dinners or special occasions. Layers of tender minced lamb in a rich, aromatic tomato and red wine sauce are paired flawlessly with silky béchamel sauce, lasagne sheets, and a melty topping of mozzarella and parmesan cheese. Infused with dried oregano, thyme, and a hint of nutmeg, this recipe creates a symphony of comforting flavors in every bite. With a 30-minute prep time and slow-simmered goodness, this dish is worth every moment spent in the kitchen. Serve this golden, bubbling masterpiece fresh out of the oven and watch it become an instant favorite. Perfect for a crowd-pleasing meal or to enjoy as leftovers, this Lamb Lasagne delivers comfort and elegance all in one dish.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large onion
• 3 cloves garlic cloves
• 500 grams minced lamb
• 2 tablespoons tomato purée
• 400 grams canned chopped tomatoes
• 125 milliliters red wine
• 250 milliliters beef stock
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 250 grams lasagne sheets
• 50 grams butter
• 50 grams plain flour
• 600 milliliters milk
• 0.5 teaspoon nutmeg
• 50 grams freshly grated parmesan cheese
• 125 grams mozzarella cheese

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Heat the olive oil in a large pan over medium heat.

Step 3

Finely chop the onion and crush the garlic cloves, then add them to the pan, sautéing for 5 minutes until softened.

Step 4

Add the minced lamb to the pan and cook for 5-7 minutes until browned all over.

Step 5

Stir in the tomato purée and cook for another 2 minutes.

Step 6

Pour in the canned chopped tomatoes, red wine, and beef stock, combining well with the lamb mixture.

Step 7

Add the dried oregano, dried thyme, bay leaf, salt, and black pepper. Let it simmer uncovered for 30 minutes, stirring occasionally until thickened.

Step 8

While the lamb sauce simmers, prepare the béchamel sauce: melt the butter in a separate saucepan over low heat.

Step 9

Add the flour to the melted butter, whisking continuously for 1-2 minutes to form a roux.

Step 10

Gradually pour in the milk, continuing to whisk to avoid lumps, and simmer gently until the sauce thickens.

Step 11

Season the béchamel sauce with nutmeg and half of the parmesan cheese. Stir until the cheese has melted into the sauce.

Step 12

In a large baking dish, spread a layer of the lamb sauce, followed by a layer of lasagne sheets and then a layer of béchamel sauce. Repeat the layering process until all ingredients are used, finishing with a layer of béchamel sauce on top.

Step 13

Tear the mozzarella cheese into small pieces and distribute evenly over the top layer, then sprinkle the remaining parmesan cheese.

Step 14

Bake in the preheated oven for 30-35 minutes until the top is golden and bubbling.

Step 15

Allow the lasagne to rest for 5-10 minutes before serving to set the layers.

Nutrition Facts

Serving size	(2699.9g)

Amount per serving	% Daily Value*
Calories	4319.3

Total Fat 227.1g	0%
Saturated Fat 100.8g	0%
Polyunsaturated Fat 12.3g
Cholesterol 774.4mg	0%
Sodium 7924.1mg	0%
Total Carbohydrate 300.2g	0%
Dietary Fiber 18.5g	0%
Total Sugars 61.1g
Protein 238.3g	0%

Vitamin D 340.3IU	0%
Calcium 2553.8mg	0%
Iron 21.1mg	0%
Potassium 4805.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.7%

Protein: 22.7%

Carbs: 28.6%