Lasagna with Lamb and Chinese Cabbage

Ingredients

• 18 whole wheat lasagna sheets
• 400 g ground lamb
• 2 tbsp butter
• 3 sprigs rosemary
• 1 tbsp Tomato Paste
• 150 ml dry white wine
• Salt
• Pepper (freshly ground)
• 6 Chinese cabbage leaves
• 1 onion
• 1 Garlic clove
• 2 small carrots
• 0.5 bulb fennel
• 6 tomatoes
• 1 tbsp wheat flour type 1050
• 300 ml goat milk
• nutmeg
• 100 g Parmesan
• 100 g Emmental

Instructions

1. 1.

   Soak lasagna sheets in plenty of cold water (add one at a time). Brown the ground lamb in 1 tsp butter, wash and dry rosemary sprigs, shake off excess moisture and add one sprig to cook for a few minutes. Stir in tomato paste, pour in half the wine, mix and let all liquid evaporate on higher heat, remove rosemary, season with salt and pepper.

2. 2.

   Wash Chinese cabbage, trim core and cut into strips. Peel onion and garlic and chop both finely. Peel carrots, wash and slice. Clean fennel, wash and slice as well. Heat tomatoes briefly to blanch, peel, deseed and dice. Sauté vegetables except one third of the tomatoes in 2 tsp butter, pour remaining wine and simmer for about 5 minutes.

3. 3.

   Melt remaining butter in a pot, whisk in flour, let it brown slightly, then whisk in goat milk with a whisk. Season with salt, pepper and nutmeg, stir occasionally and let thicken on low heat for 15 minutes. Grate parmesan and fold in one tablespoon.

4. 4.

   Grate Emmental. Line a greased baking dish with a layer of noodles, spread half the lamb mixture over it, pour about half of the light sauce, sprinkle with 50 g Emmental and half of the remaining tomatoes. Layer 2–3 more sheets of noodles, distribute vegetable mix on top, sprinkle with another 50 g Emmental, then cover with two to three more noodle layers.

5. 5.

   Brush the top with remaining lamb mixture and sauce, sprinkle with remaining parmesan and tomatoes. Bake in preheated oven at 200 °C (180 °C fan) for about 45 minutes until lightly browned. Let stand briefly, garnish with extra rosemary and serve.