Lasagne with Lamb Mince, Zucchini, Mint and Sheep Cheese
Lasagne with lamb mince, zucchini, mint and sheep cheese is a recipe featuring fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 onions
- 2 Garlic cloves
- 2 tbsp sunflower oil
- 400 g lamb mince
- 2 tsp Tomato paste
- 100 ml dry white wine
- 150 g diced tomatoes (canned)
- 200 ml meat broth
- Salt
- black pepper (ground)
- dried rosemary
- 200 g zucchini
- 2 Eggs
- 2 tbsp heavy cream
- 1 bunch fresh peppermint
- 20 sheets pre-cooked lasagne noodles
- 200 g sheep cheese
- oil (for the pan)
Instructions
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1.
Peel and chop the onions and garlic. Heat oil in a pan, add onions and garlic, sauté briefly, then add mince and cook until crumbly. Add tomato paste and toast briefly. Pour in wine. Add diced tomatoes and broth. Season with salt, pepper, and rosemary. Grate zucchini finely, add it, and simmer gently for 20 minutes. Whisk eggs with cream. Remove sauce from heat and stir in egg-cream mixture.
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2.
Preheat oven to 200°C (400°F) fan or conventional. Grease a rectangular baking dish (~30x15 cm). Wash mint, dry, and chop. As the first layer, pour some meat sauce into the dish, sprinkle with a little mint, then cover with lasagne sheets. Add two more layers in the same manner. On the fourth and final layer, spread remaining sauce over the lasagne sheet, sprinkle with remaining mint, and crumble sheep cheese on top. Bake in preheated oven for 30-40 minutes.
