Delicious Lamb Lasagna
This Delicious Lamb Lasagna is one of my kids favourite meals. I haven’t made it in a while and I thought it was time to update the recipe and the photos.
Delicious Lamb Lasagna
I have been using this recipe for years. It was all trial and error until I got it right.
Every once in a while I will change an ingredient or add something but my family has no complaints so this one’s a keeper.
My kids are also really fussy and if they like something they want me to stick to the recipe. If I dare change anything they will notice instantly.
They also don’t like cheese in their lasagna but when I ate this dish I loved it so added loads of cheese. If you have picky eaters you can adjust the amount of cheese
Ingredients Required for this recipe:
There are loads of ingredients required for this recipe but I think it is necessary. I have listed them all in my recipe card so won’t repeat it here.
Please go through the recipe before you start to ensure you have everything that’s required. You don’t want to start only to realise you don’t have some of the ingredients.
If you think making Lasagna is too long a process you can cook your mince and make your sauce ahead of time and just assemble and cook before you serve it. Makes it a lot simpler that way.
I have tried the whole addition of 3 different cheese instead of the white sauce in the Lasagna but my kids are not fans. So I stick to my old-fashioned recipe.
How to make this recipe
It is a bit of a process as you do have to make the sauce and cook the mince. I also boil my lasagna sheets before adding it.
Who has time to make fresh lasagna sheets. If you are more of a foodie than I am then go ahead and make your own.
Please do try some of my other pasta recipes:
Creamy Chilli and Garlic Prawn Pasta
Delicious Lamb Lasagna
Ingredients
- 9 Lasagna Sheets cooked as per package instructions
White/Béchamel Sauce
- 1/2 cup butter
- 1/2 cup flour
- 3 cups milk
- 1 bay leaf
- 1 small onion cut into big chunks
- salt
- 6 peppercorns
Meat Sauce
- 500 gram lamb mince
- 2 bay leaf
- 1 onion finely chopped
- 2 tspn minced garlic
- 1 tspn fresh thyme
- 2 tspn Robertson's dried Italian herbs
- 1/2 tspn dried oregano
- 1&1/2 tspn chilli powder
- 4 roma tomatoes pureed, makes about 1&1/2 cups
- 2 tbsp tomato paste
- 1 mutton stock cube/bouillon
- 1/2 cup water
- salt
- pepper
- pinch of sugar only if required
- 1&1/2 cup mozzarella cheese
- 1&1/2 cup cheddar cheese
- little sprinkle of paprika
Instructions
White/Béchamel Sauce
- Add the peppercorns, bay leaf and onion to the milk. Simmer on low heat until it comes to a boil. Allow it to stand for 15 minutes. Strain and set aside.
- Melt butter on medium heat. Add flour and cook until it thickens
- Slowly add the milk and whisk until smooth.
- Simmer until sauce thickens. Add a little more milk if sauce is too thick. Season with salt and pepper and set aside
Meat Sauce
- Brown the mince on high heat. Add the bay leaf and onion and sauté until translucent
- Add the thyme and garlic, sauté for another minute
- Add the Italian herbs, chilli powder and tomato paste. Mix well and cook for 30 seconds
- Add blended tomatoes. Mix the stock cube with half cup water and mix it in. Add some pepper a pinch of sugar if the sauce is too acidic
- Simmer on low heat for at least an hour until the tomatoes are cooked and sauce thickens. You can add a little water if the sauce dries up and continue cooking. Only add more salt if required.
Layering the Lasagna
- Add 1 cup of white sauce at the bottom of an ovenproof dish. Mix the mozzarella and cheddar and set aside
- Place 3 of the cooked lasagna sheets on top
- Add 1/3 of the mince sauce. Sprinkle some cheese over
- Add another layer of lasagna. Another some of the white sauce. Add 1/3 of the mince sauce. Sprinkle some cheese over
- Place 3 of the lasagna sheets on top
- Add another layer of the mince sauce. Add more white sauce and some cheese on top. Place the last 3 lasagna sheets on top
- Add the last bit of mince on top of the lasagna sheets. Pour the remaining sauce over together with the leftover cheese. Sprinkle some paprika over the cheese, (pop some toothpicks on top, this will prevent the foil from sticking to the cheese) cover with foil and bake in the oven at 180 degrees Celsius until lasagna it heats through and cheese melts, about 15 minutes. Cook longer if required. In the last 5 minutes you an turn on the grill function and remove the foil
Allow it to rest for 15 minutes before serving
Hi Lorraine.. Hope you are safe and well. I think I’ve tried most of your recipes and they always come out superbly. Your specifications are always so accurate and can make anyone look like an amazing cook. Tonight we did the lasagna and my family can’t get enough. I cannot wait to try your dinner rolls tomorrow. Love and light to you.
Thank you so much Easavani! I am so pleased to hear you’re enjoying the recipes. The dinner rolls are amazing so hope you enjoy them just as much. Take Care:-)
Hi Lorraine, I’ve been trying to find a lasagna recipe I could follow and make similar to what my mum used to make. This is by far the best meal I have ever made- even my dad (who is very hard to please!) loved it.
I agree with the previous comment wholeheartedly- your instructions are so clear and specific you make it easy for even a terrible coin like me!
Wishing you a wonderful Sunday evening x
Thank you so much Kris. I am so happy to hear this, you’ve made my day. It is one of my kids absolute favorite things to eat so I had to get the recipe to taste delicious. Take Care:-)
Hi Lorraine..hope you well.
Iv tried this lamb lasagna recipe and it came out amazing…my husband enjoyed it l!!trying out the tuna melt tonight.
Thank you so much Narisha. I’m really happy to hear that. It’s one of those dishes that my kids absolutely love too:-)