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Lamb lasagnette

Name: Lamb lasagnette
Cook time: 25 min
Yield: 4

with Parmesan crumbs and baby leaves

Ready in around 25 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: 3208kj (767Kcal)
Protein: 57g
Carbohydrate: 64g
Fat: 30g
Contains: Gluten, Wheat, Milk, Egg, Soy

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210°c (fan bake). Bring a large 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. Once hot, add the seasoned lamb mince and grated carrot then cook for 3-4 mins until browned, using a fork to break any large clumps. Add the Napolitana sauce and bring to a simmer then remove from the heat.
2. TO COOK THE LASAGNETTE:

Remove the lasagne sheets from their packaging and cut into 4 cm strips. Add the lasagne 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 and place into an oven proof dish. Mix the cheese sauce with a spoon to loosen then spoon over the lamb lasagnette. Sprinkle with the Parmesan crumb and cook in the oven for 5 mins.
3. TO PREPARE THE BABY LEAVES:

Empty the bag of baby leaves into a bowl. Drizzle with olive oil and season with salt and pepper.
TO SERVE:

Divide the lamb lasagnette between plates and serve with the baby leaves salad on the side.