Lamb Lasagne
Elevate your pasta night with this rich and hearty Lamb Lasagne, a flavorful twist on the classic Italian dish. Made with succulent minced lamb, aromatic herbs like oregano and thyme, and a splash of red wine for depth, the meaty sauce is layered with silky béchamel enriched with nutmeg and parmesan cheese. Tender lasagne sheets soak up the flavorful juices, while a golden mozzarella and parmesan crust adds a deliciously gooey finish. This comforting baked dish is perfect for feeding a crowd or savoring as leftovers, and it's guaranteed to impress with its rustic, robust flavors. Perfectly balanced and brimming with savory goodness, this Lamb Lasagne is bound to become a family favorite! Keywords: lamb lasagne recipe, easy lamb lasagne, baked pasta, comfort food recipes, Italian-inspired dishes.
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Recipe Information
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
Instructions
Preheat your oven to 180°C (350°F).
Heat the olive oil in a large pan over medium heat.
Finely chop the onion and crush the garlic cloves, then add them to the pan, sautéing for 5 minutes until softened.
Add the minced lamb to the pan and cook for 5-7 minutes until browned all over.
Stir in the tomato purée and cook for another 2 minutes.
Pour in the canned chopped tomatoes, red wine, and beef stock, combining well with the lamb mixture.
Add the dried oregano, dried thyme, bay leaf, salt, and black pepper. Let it simmer uncovered for 30 minutes, stirring occasionally until thickened.
While the lamb sauce simmers, prepare the béchamel sauce: melt the butter in a separate saucepan over low heat.
Add the flour to the melted butter, whisking continuously for 1-2 minutes to form a roux.
Gradually pour in the milk, continuing to whisk to avoid lumps, and simmer gently until the sauce thickens.
Season the béchamel sauce with nutmeg and half of the parmesan cheese. Stir until the cheese has melted into the sauce.
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.
Tear the mozzarella cheese into small pieces and distribute evenly over the top layer, then sprinkle the remaining parmesan cheese.
Bake in the preheated oven for 30-35 minutes until the top is golden and bubbling.
Allow the lasagne to rest for 5-10 minutes before serving to set the layers.
Nutrition Facts
Calories |
4319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.1 g | 291% | |
| Saturated Fat | 100.8 g | 504% | |
| Polyunsaturated Fat | 12.3 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 7924 mg | 345% | |
| Total Carbohydrate | 300.2 g | 109% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 61.1 g | ||
| Protein | 238.3 g | 477% | |
| Vitamin D | 8.5 mcg | 43% | |
| Calcium | 2554 mg | 196% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 4805 mg | 102% | |
*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.
