Description
Jamie Oliver’s Lamb Lasagna is a rich and flavorful twist on the classic Italian favorite. Combining tender minced lamb, creamy béchamel sauce, and layers of pasta, this dish is perfect for a hearty family dinner or a special gathering.
Ingredients
Scale
For the Lamb Sauce:
-
- 500g (1 lb) minced lamb
-
- 1 onion, finely chopped
-
- 2 garlic cloves, minced
-
- 1 carrot, finely diced
-
- 1 celery stick, finely diced
-
- 1 can (400g) chopped tomatoes
-
- 2 tablespoons tomato purée
-
- 1 teaspoon dried oregano
-
- 1 teaspoon ground cinnamon
-
- 1 cup lamb or vegetable stock
-
- 2 tablespoons olive oil
-
- Salt and freshly ground black pepper
For the Béchamel Sauce:
-
- 50g (3.5 tbsp) butter
-
- 50g (1/3 cup) plain flour
-
- 500ml (2 cups) milk, warmed
-
- 1/2 teaspoon nutmeg
-
- Salt and pepper to taste
For Assembly:
-
- 200g (7 oz) lasagna sheets (fresh or dried)
-
- 1 cup grated mozzarella or Parmesan cheese
Instructions
Step 1: Prepare the Lamb Sauce
-
- Heat olive oil in a large skillet over medium heat. Add the onion, garlic, carrot, and celery, cooking until softened, about 5 minutes.
-
- Add the minced lamb and cook until browned. Stir in the tomato purée, chopped tomatoes, oregano, cinnamon, and stock—season with salt and pepper.
-
- Reduce the heat to low and simmer for 30-40 minutes, stirring occasionally until thickening.
Step 2: Make the Béchamel Sauce
-
- In a medium saucepan, melt the butter over low heat. Stir in the flour and cook for 1-2 minutes to form a roux.
-
- Gradually whisk in the warmed milk, ensuring no lumps form. Cook until thickened, about 5 minutes. Season with nutmeg, salt, and pepper.
Step 3: Assemble the Lasagna
-
- Preheat your oven to 200°C (400°F).
-
- In a baking dish, spread a thin layer of lamb sauce. Cover with lasagna sheets, followed by a layer of béchamel sauce. Repeat the layers until all the ingredients are used, finishing with a layer of béchamel sauce.
-
- Sprinkle grated cheese evenly over the top.
Step 4: Bake the Lasagna
-
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
Step 5: Serve
-
- Let the lasagna cool for 5-10 minutes before slicing and serving.