Lamb, Ricotta And Rosemary Lasagne

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Lamb mince and ricotta give a fresh new look to traditional lasagne. Recipe byMichael Weldon, MasterChef Australia Series 3 contestant.

The ingredient of Lamb Ricotta And Rosemary Lasagne

• 2 teaspoons olive oil
• 2 brown onions finely chopped
• 2 garlic cloves crushed
• 500g lamb mince
• 2 bay leaves
• 140g tub leggos tomato paste
• 3 4 cup red wine
• 500g ricotta
• 150g grated parmesan
• 2 lemons zested
• 4 rosemary sprigs leaves picked and finely chopped
• 1 2 cup 125ml cream
• 1 pkt coles fresh lasagne sheets 12 sheets
• grated parmesan extra to serve

The Instruction of lamb ricotta and rosemary lasagne

• preheat oven to 180c heat the oil in a large saucepan over medium heat add the onion and garlic cook stirring for 2 mins or until soft add the lamb and cook stirring with a wooden spoon to break up any lumps for 5 mins or until brown add bay leaves and tomato paste and stir for 2 mins or until combined add wine and 1 2 cup 125ml water simmer for 10 mins or until sauce thickens slightly discard bay leaves
• in a medium bowl place the ricotta parmesan lemon zest and rosemary and stir to combine in a separate bowl combine 1 cup of the ricotta mixture with the cream reserve for topping
• spread 1 3 cup of the lamb mixture over the base of a 6cm deep 18cm x 28cm baking dish top with 2 sheets of lasagne 1 4 of the ricotta mixture 1 4 of the remaining mince mixture then 2 more sheets of lasagne repeat the layers 3 more times finishing with 2 pasta sheets pour the reserved ricotta mixture over the lasagne sprinkle with extra parmesan bake for 35 40 mins or until golden and cooked through

Nutritions of Lamb Ricotta And Rosemary Lasagne

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