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Lamb Lasagnette

Name: Lamb Lasagnette
Cook time: 20 min
Yield: 2
Cuisine: Bologna, Italy

with buttered broccolini

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: 3316kj (793Kcal)
Protein: 58g
Carbohydrate: 66g
Fat: 30g
Contains: Gluten, Milk, Egg, Soy

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210°c (fan bake). Bring a large pot of salted water to the boil and a smaller pot of salted water to the boil.
1. TO COOK THE LAMB MINCE:

Trim both ends off the carrot and peel then grate. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the seasoned lamb mince, carrot and cook for 3-4 mins breaking up any large clumps with a wooden spoon. Add the Napolitana sauce, season with salt and pepper and cook for a further 1-2 mins.
2. TO COOK THE LASAGNETTE PASTA:

Remove the lasagne sheets from its packaging and cut into 4 cm strips. Once the large pot of water is at a rolling boil, add the pasta to the pot and cook for 3-4 mins. Drain into a colander then add to the pan with the lamb. Gently mix to combine. 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 oven for 5-10 mins or until the crumb is golden.
3. TO COOK THE BROCCOLINI:

Trim the woody ends off the broccolini. When the smaller pot of water is boiling, add the broccolini and cook 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.
TO SERVE:

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