Ingredients

Method

• 2 T olive oil
• 1 onion, very finely chopped
• 2 t garlic, minced
• 1 t smoked paprika
• 2 T Woolworths meat-and-lamb chops seasoning
• 1 kg leftover pulled lamb
• 1 cup stock of your choice
• 1 x 250 g packet lasagne sheets
• 150 g mozzarella, grated
• basil or parsley, finely chopped, to garnish (optional)
For the white sauce:
• 60 g butter
• 80 g flour
• 1 litre milk
• a pinch freshly ground nutmeg
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Heat the oil in a large pan and sauté the onion for 1 minute, then add the garlic and spices and fry until the onion has softened.

2. Add the shredded meat and stock and simmer to reduce, about 20 minutes.

3. To make the white sauce, melt the butter in a large saucepan over a medium-low heat. Add the flour and mix for 1 minute.

4. Add 1 cup milk, whisking to break up any lumps, then pour in the remaining milk, stirring as it thickens. Remove from the heat, then add the nutmeg, salt and pepper. The sauce should be thick but still easily pourable.

5. Preheat the oven to 180°C. Using a large ovenproof dish, assemble the lasagne. Place spoonfuls of the white sauce into the base of the dish, add a layer of lasagne sheets, then spoon over some of the lamb mixture to cover the lasagne sheets. Repeat until you have used all the ingredients, ending with the mozzarella.

6. Bake for 20–30 minutes, or until the cheese is golden. Garnish with parsley or basil.

Find more lasagne recipes here. 

Photographs: Jan Ras
Production: Bianca Strydom
Food assistant: Ellah Maepa