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Lamb lasagnette

Name: Lamb lasagnette
Cook time: 20 min
Yield: 4

with buttered green beans

Ready in around 20 mins

RECIPE FACT:

Bologna had 60 km of connecting waterways that made the city resemble Venice many moons ago. Unfortunately, these canals were either blocked up or covered more than half a century ago.

Nutritional Info:

Energy: 3250kj (776Kcal)
Protein: 55g
Carbohydrate: 63g
Fat: 30g
Contains: Soy, Gluten, Egg, Milk

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

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 carrots and peel then grate. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot, add the seasoned lamb mince and grated carrot and then 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 sheets from their packaging and cut into 4 cm strips. Add the pasta strips gradually 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. Sprinkle with the lasagnette crumb and 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 and discard, when the water is boiling cook the green beans for 3 mins then drain into a colander. Place in a serving dish with a knob of butter and season with salt and pepper.
To serve:

Divide the lamb lasagnette between plates and serve with buttered green beans on the side.