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Serves: 4
Oven Temp: 160C/Gas mark 3Method
- Begin browning the NIFQA lamb mince in a decent sized pot with some rapeseed oil
- Once achieved add in all the diced vegetables and cook until softened
- Cover with tinned copped tomatoes, lamb stock cube and simmer 20 – 30 minutes
- Adjust seasoning and add finely shaved basil
- Careful not to bruise the basil when chopping
- For the white sauce melt the butter and add flour, stir over a moderate heat for 3 -5 mins
- Add milk and stir continuously to help combine to a smooth consistency
- Fold in the grated cheddar cheese
- Boil the pasta sheets in small batches for 3 – 5 minutes in salted water
- Refresh in ice cold water
- Drain and dry
- Layer up the lasagne, NIFQA lamb filling, pasta, sauce, cheese
- Bake 160 covered for 30 mins
- Then a further 10 minutes uncovered to get a golden brown top
- Serve hot and enjoy
Ingredients
- 500 g Lamb mince
- 1 Carrot diced
- 1 Onion diced
- 3 Mixed peppers diced
- 1 Courgette
- 2 Garlic cloves crushed
- 800 g Tinned chopped tomato
- 100 g Basil chopped
- 1 Lamb stock cube
- 50 ml Rapeseed oil
- Pinch Maldon Sea Salt
White Sauce
- 50 g Butter
- 50 g Flour
- 500 ml Milk
- 50 g Cheddar cheese
- 1 packet pasta sheets cooked
- 25 g Cheddar Cheese grated
