Ready in around 20 mins
- Energy: 3265kj (780Kcal)
- Protein: 55g
- Carbohydrate: 64g
- Fat: 30g
- Contains: Soy, Gluten, Egg, Milk
Turn your oven on to 210°C fanbake. Bring a pot of salted water to the boil.
1. TO COOK THE LAMB MINCE:
Trim both ends off the carrot and peel then grate. Heat 1 tbsp of oil in a non-stick frying pan over a medium-high heat. When the pan is hot, add the lamb mince and grated carrot cook for 3-4 mins until browned, using a wooden spoon to break any large clumps. Add the napolitana sauce and bring to a simmer then remove from the heat.
2. TO COOK THE LASAGNETTE PASTA:
Remove the lasagne sheet from its packaging and cut into 4 cm strips. Add the pasta to the pot of boiling water and cook for 3-4 mins. Drain into a colander then add to the pan with the lamb mince. Gently mix to combine then season with salt and pepper. Place the lamb pasta mix into an oven proof dish. Mix the cheese sauce with a spoon to loosen then spoon over the lamb and pasta and sprinkle over Parmesan crumb. Cook in the preheated oven for 5 mins.
3. TO COOK THE GREEN BEANS:
Bring a pot of salted water to the boil over a high heat. Trim the ends off the green beans, when the water is boiling cook the green beans for 2-3 mins then drain into a colander. Place in a serving dish with a knob of butter and season with salt and pepper.
Divide the lamb Lasagnette between plates and serve with buttered green beans on the side.
- 1 pack of lamb mince
- 1 pack of lasagne sheet
- 1 pack of green beans
- 2 carrots
- 1 pot of napolitana sauce
- 1 pot of cheese sauce
- 1 pack of Parmesan crumb