10 servings
Prep: 15 mins,
Cooking: 1 hr 30 mins
Lasagna made with layers of lamb mince, baked bean and tomato ragu, roasted butternut, creamed spinach and a bechamel and pecorino topping.
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Ingredients (34)
For the ragu
1 tbsp | olive oil |
2 | onions — finely diced |
2 | garlic cloves — minced |
500 g | lamb mince |
2 | carrots — peeled and grated |
1 | celery stalk — finely chopped |
1 cup | lamb stock |
1 tin | whole peeled tomatoes |
2 tbsp | tomato paste |
1 tbsp | Worcestershire sauce |
1 tbsp | chutney |
1/4 cup | fresh oregano — 1 tablespoon dried |
1 tsp | salt |
1/4 tsp | black pepper |
1 tin | baked beans in tomato sauce |
For the roasted butternut
1 kg | butternut — peeled and sliced |
1 tbsp | olive oil |
1 tsp | salt |
1/2 tsp | black pepper |
1 tsp | dried thyme — or 4 stalks fresh thyme |
For the creamed spinach
500 g | spinach — stems removed |
2 cup | cottage cheese |
1/2 cup | cream |
1 cup | pecorino cheese — finely grated |
1/2 tsp | ground nutmeg |
1/2 tsp | salt |
1/4 tsp | black pepper |
For the bechamel
6 tbsp | butter |
1/2 cup | flour |
1 tsp | salt |
4 cup | milk |
12 | lasagna sheets |
1/2 cup | mozzarella cheese — grated |
1/2 cup | pecorino cheese — grated |
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