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–+ servings

Lamb Lasagna

Somjit Najaireeb
Lamb Lasagna is a tender, juicy and very delicious variation of lasagna. It's perfect for a special occasion or a family dinner.
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Prep Time 10 mins
Cook Time 1 hr 30 mins
Bake 45 mins
Total Time 2 hrs 25 mins
Course Main Course
Cuisine Home Cooking, Italian, Western
Servings 8 servings
Calories 115 kcal

Equipment

  • Frying Pan
  • Non-Stick Frying Pan
  • Oven
  • Casserole
  • Silicone Turner
  • Pyrex Measuring Jug

Ingredients

  • 2 tbsp cooking oil, unscented
  • 30 g garlic, minced
  • 130 g yellow onions, diced
  • 600 g red meat, minced
  • 14 g rosemary
  • 4 bay leaves
  • 100 g carrots
  • 100 g button mushrooms
  • 1/2 tbsp salt
  • 1/2 tsp nutmeg powder
  • 1/4 tsp pepper
  • 7 tbsp tomato paste, heapful
  • 2 cans chopped tomato
  • 800 ml chicken stock
  • 130 g green peas, frozen
  • 500 g lasagna sheets
  • 50 g parsley, chopped
  • 40 g butter
  • 1.5 tbsp tapioca flour
  • 600 ml milk, full cream
  • 230 g mozzarella cheese, filling and garnishing
  • 2 tbsp water
  • olive oil, drizzle
  • 50 g parmesan cheese, garnishing

Instructions
 

Lamb Filling

  • In a pan over medium heat, add cooking oil, garlic and yellow onions. Stir for 3 minutes, or until aromatic.
  • Add minced meat, rosemary and bay leaves. Stir and flatten the minced meat for 3 minutes, or until the surface changed colour, breaking any lumps.
  • Add carrots, button mushrooms, 1/4 tbsp of salt, nutmeg powder and 1/6 tsp pepper. Stir for 1 minute.
  • Add tomato paste and stir until combined.
  • Add chopped tomatoes, stirring until combined.
  • Pour 500ml of chicken stock, stirring lightly. Cover the pot and simmer for 1 hour, stirring often.
  • After 40 minutes, add the rest of the chicken stock. Cover and simmer for 20 minutes.
  • Taste and adjust as preferred. Switch off the heat.
  • Remove rosemary stems and bay leaves with a pair of clean tongs.
  • Stir in all the green peas. Cover the pan and set aside to rest.

Pasta Sheets

  • Soak the dried pasta sheets in boiling water for 8 minutes.
  • Drain the water. Layer the pasta sheets flat, drizzling and spreading some olive oil in between. Set it aside.

Cheese Sauce

  • Melt butter in a non-stick pan over medium heat until boiling gently.
  • Add 1 tbsp of tapioca flour, stirring until boiling.
  • Add the milk, stirring gently until combined.
  • Add 1/16 tsp of pepper, stirring vigorously.
  • Melt 150g of mozzarella cheese for 1 minute. Repeat with another 50g of mozzarella cheese.
  • Test the consistency of the sauce. If too thin, mix 1/2 tbsp of tapioca flour with water and vigorously stir it into the sauce.
  • Switch off the heat. Transfer to a heat-proof bowl and set it aside.

Assemble

  • Pre-heat oven to 160°C or 320°F.
  • Drizzle and brush the sides of the casserole with olive oil.
  • Layer the lamb filling flat, about 1cm in height.
  • Place the pasta sheet, and another layer of lamb filling on top.
  • Spread the cheese sauce over the filling. Sprinkle parsley over the sauce.
  • Place a pasta sheet. Repeat with the pattern of filling, sauce, parsley and sheet.
  • For the last lasagna layer, add 30g of mozzarella over the filling.
  • Spread the cheese sauce. Sprinkle 50g of parmesan cheese and some parsley.
  • Bake in the oven at the same temperature for 45 minutes.
  • After 45 minutes, remove from the oven.
  • Garnish with parmesan cheese and parsley. Serve.

Notes

Tips

  • Use minced lamb that has 80% lean meat and 20% fat - the presence of fat makes this Lamb Lasagna very juicy and super tasty.
  • Removing the rosemary stalks and bay leaves is optional but recommended for a better eating experience.
  • Frozen green peas were added last to ensure their colour remains a vibrant green even after baking.
  • Rehydrate the pasta sheets in hot water if they are dry. This prevents tough bites in your lasagna. Do not oversoak them, however. Drain the water after 8 minutes, and spread some olive oil in between each layer to prevent them from getting stuck.
  • If the soaked pasta sheets are stuck together, separate them under running water.
  • Tapioca flour slurry is used to thicken many gravy dishes in (Malaysian) Chinese cuisine. Corn starch/ flour can also be used to achieve a similar effect. The usage in this recipe is optional but recommended if the cheese sauce is too thin.
  • Buttering the casserole makes it easier to remove the lasagna later.
  • As this is a big recipe, if there are leftovers, repeat in a smaller pan to bake together.

Storage Instructions

  • Best consumed immediately.
  • It is not recommended storing longer than overnight.
  • Lamb filling can be prepared beforehand and frozen, to be thawed and reheated before use.
  • The cheese sauce is not recommended to freeze as the texture can be affected by ice crystals.

Nutrition

Calories: 115kcalCarbohydrates: 3gProtein: 2gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 1mgSodium: 460mgPotassium: 1mgFiber: 1gSugar: 3gVitamin A: 1IUVitamin C: 1mgCalcium: 270mgIron: 1mg
Keyword bay leaves, butter, button mushroom, carrots, cheese, chicken stock, green peas, lamb, nutmeg powder, parsley, pasta, rosemary
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