Lamb Lasagne

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At twist on a classic dish, lasagne but made with delicious Northern Irish Farm Quality Assured Lamb. 




1 hour



Oven Temp

160C/Gas mark 3

500g Lamb mince                                           
1 Carrot, diced                                               
1 Onion, diced                                   
3 Mixed peppers, diced                                 
1 Courgette                                       
2 cloves garlic, crushed                                 
800g Tinned chopped tomato                                              
100g Basil, chopped                                      
1 Lamb Stock cube                             
50ml Rapeseed oil                                         
Pinch Maldon Sea Salt                                     
White Sauce
50g Butter                                                      
50g Flour                                                        
500ml Milk                                                     
50g Cheddar cheese                          
1 packet Pasta sheets, cooked                                  
25g Cheddar Cheese, grated 
  • 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

Recipe Video