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Lamb, pea and mint lasagne
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Prep Time:
35 minutes
Cook Time:
65 minutes
Total Time:
100 minutes
Savory roast lamb dinner reimagined in a comforting lasagna dish.
Ingredients:
  • 700g btl Mutti Tomato Passata
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1/2 tsp dried chilli flakes
  • 0.63 gm ground cinnamon
  • 1 tsp ground allspice
  • 500g lamb mince
  • 44.40 gm tomato paste
  • 20.00 ml fresh rosemary, finely chopped
  • 82.50 ml chopped fresh mint leaves
  • 9 dried instant lasagne sheets
  • 100g baby rocket
  • 165.00 ml frozen peas
  • 32.50 gm cornflour
  • 625.00 ml plain Greek-style yoghurt
  • 250.00 ml grated mozzarella
  • 2 tsp grated lemon zest
Instructions:
  • Preheat your oven to 200C (180C fan-forced) and gently spread 1/2 cup of passata over the base of a 6cm-deep, 21cm x 32cm (10-cup capacity) ovenproof dish.
  • In a large saucepan over medium-high heat, warm oil. Saute onion for 5 minutes until softened, stirring occasionally. Add garlic, chilli, cinnamon, and allspice, then stir for 1 minute until fragrant. Cook mince for 5 minutes until browned, breaking it up with a wooden spoon. Stir in tomato paste and remaining passata, then bring to a boil. Reduce heat to medium-low and simmer for 5 to 7 minutes until sauce thickens. Finish by stirring in rosemary and mint, and season with salt and pepper to taste. Enjoy!
  • Lay 3 lasagne sheets over the passata in the dish, cutting to size if needed. Spread half of the mince mixture over the lasagne sheets, followed by one-third of the baby rocket and all of the peas. Repeat with another layer of lasagne sheets, the rest of the mince mixture, half of the remaining rocket, and the rest of the peas. Finish by topping with the final lasagne sheets, cutting to fit.
  • In a bowl, combine cornflour with 1/2 cup yogurt until smooth. Mix in the rest of the yogurt and the egg until well combined. Spread the mixture evenly over the top of the lasagna.
  • Grease foil and cover dish. Bake for 30 minutes. Uncover, sprinkle with mozzarella, and bake for another 15 minutes until cheese is melted and golden. Let it stand for 10 minutes before serving, garnished with the remaining rocket and lemon zest.

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