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Recipe

炖羊肉lasagne

Jan 28, 2012 1:00pm
  • 30 mins preparation
  • 4 hrs cooking
  • Serves 10
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Ingredients

炖羊肉lasagne
  • 1 tablespoon olive oil
  • 2 kilogram lamb shoulder
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 2 tablespoon tomato paste
  • 2 400 g cans diced tomatoes
  • 2 cup water
  • 1 cup red wine
  • 1/4 cup basil, chopped, plus extra leaves to serve
  • 2 teaspoon brown sugar
  • 500 gram instant lasagne sheets
Ricotta sauce
  • 500 gram ricotta
  • 300 gram light sour cream
  • 3 eggs, beaten
  • 3/4 cup mozzarella. grated, plus 1/4 cup extra
  • 3/4 cup parmesan, grated plus 1/4 cup extra

Method

炖羊肉lasagne
  • 1
    Preheat oven to moderately slow, 160°C.
  • 2
    In a large, flameproof casserole dish, heat oil on high. Brown lamb 5-6 minutes, turning on all sides. Remove to a plate.
  • 3
    Using same pan, sauté onion and garlic 2-3 minutes, until tender. Stir in paste and cook 1 minute. Return lamb to pan with tomatoes, water, wine, basil and sugar. Bring to a simmer.
  • 4
    Cover and bake 3 hours, until meat is falling off the bone.
  • 5
    Remove lamb from sauce and skim any fat from surface. When cool enough to handle, shred meat from the bone. Return meat to sauce. Set oven to moderate, 180°C.
  • 6
    To make Ricotta Sauce; in a large bowl, whisk ricotta, sour cream, egg and combined cheeses together. Season to taste.
  • 7
    Spread 3/4 cup lamb sauce in a shallow, 12-cup casserole dish. Cover with a layer of lasagne sheets, cutting to fit. Top with half remaining lamb sauce and one-third ricotta sauce. Repeat layers, finishing with ricotta sauce.
  • 8
    Sprinkle with extra combined cheeses. Bake 45-50 minutes, until bubbling and golden. Scatter extra basil over and slice to serve.

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