Braise the lamb mince in a heavy pan until nicely browned, add the vegetables and braise for another 5 minutes.
Add the chopped tomatoes and simmer for 20 minutes, then add the oregano and season with salt and pepper.
Seperately mix the ricotta and cream. Grease an ovenproof dish and fill in layers one on top of the other, using the lasagne sheets, mince and cheese mixture.
Sprinkle with the parmesan and breadcrumbs on top, place in 180ºC oven for 40-50 minutes and serve with tomato salad and basil.
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Versatile cut from the tender fillet2-3 SERVINGS£19.00
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