Leftover Lamb Lasagne
It is a dish one expects on a winter’s evening in front of the fire, but no one complains when lasagne is on the menu – even in summer! There is something magical about flavoursome and saucy meat combined with comforting pasta and decadent layers of béchamel. Try our recipe using your left-over leg of lamb and pour a glass of Leopard’s Leap Merlot. Simple pleasures just are the best!
Serves 12
Cooking 90 minutes
Ingredients
3 packets store-bought lasagna sheets
Filling and béchamel
3 cloves of garlic
4 onions
3 sticks of celery
3 carrots
½ a bunch of fresh rosemary
olive oil
2 tsp dried oregano
3 x 400 g tins of chopped tomatoes
375 ml Leopard’s Leap Merlot (or replace with beef broth)
750 g leftover lamb, shredded
1 litre milk
a few peppercorns
75 g butter
75 g plain flour
100 g Parmesan cheese
1 x 125 g ball of buffalo mozzarella
a few sprigs of fresh basil
Method
Peel and finely slice garlic. Peel onions, finely chop 3 and cut others into wedges.
Trim and finely chop celery and carrots, pick and finely chop rosemary. Heat olive oil in a large, deep saucepan. Fry garlic until golden. Add chopped onions, carrot and celery. Fry over a low heat for 10 to 15 min. Add rosemary, oregano, tomatoes, wine and a good pinch of sea salt and black pepper, and bring to the boil. Reduce heat and leave to simmer for 1 hour, until thickened.
Preheat oven to 180 ºC and start the béchamel sauce. Pour milk into a large saucepan over a low heat. Add the peppercorns, remaining onion and heat. Melt butter in a second saucepan. Stir in flour to create a paste and cook over a medium heat, stirring frequently, for 1 to 2 min. Whisk in hot milk, and discard onion and peppercorns. Gently bring to the boil, reduce heat and simmer for 5 min, or until you have a thick, smooth sauce. Grate and stir in most of the Parmesan and season to taste.
Grease a large rectangular dish. Place a single layer of lasagna sheets in the base of the baking dish. Cover with a thin layer of meat sauce, top with another layer of pasta and béchamel sauce. Repeat, finishing with a layer of pasta topped with béchamel sauce. Cover with torn mozzarella, grated Parmesan, a drizzle of oil. Pick and scatter with basil leaves. Bake for 45 min. Let stand for 5 minutes before serving.
It is a dish one expects on a winter’s evening in front of the fire, but no one complains when lasagne is on the menu – even in summer! There is something magical about flavoursome and saucy meat combined with comforting pasta and decadent layers of béchamel. Try our recipe using your left-over leg of lamb and pour a glass of Leopard’s Leap Merlot. Simple pleasures just are the best!
Serves 12
Cooking 90 minutes
Ingredients
3 packets store-bought lasagna sheets
Filling and béchamel
3 cloves of garlic
4 onions
3 sticks of celery
3 carrots
½ a bunch of fresh rosemary
olive oil
2 tsp dried oregano
3 x 400 g tins of chopped tomatoes
375 ml Leopard’s Leap Merlot (or replace with beef broth)
750 g leftover lamb, shredded
1 litre milk
a few peppercorns
75 g butter
75 g plain flour
100 g Parmesan cheese
1 x 125 g ball of buffalo mozzarella
a few sprigs of fresh basil
Method
Peel and finely slice garlic. Peel onions, finely chop 3 and cut others into wedges.
Trim and finely chop celery and carrots, pick and finely chop rosemary. Heat olive oil in a large, deep saucepan. Fry garlic until golden. Add chopped onions, carrot and celery. Fry over a low heat for 10 to 15 min. Add rosemary, oregano, tomatoes, wine and a good pinch of sea salt and black pepper, and bring to the boil. Reduce heat and leave to simmer for 1 hour, until thickened.
Preheat oven to 180 ºC and start the béchamel sauce. Pour milk into a large saucepan over a low heat. Add the peppercorns, remaining onion and heat. Melt butter in a second saucepan. Stir in flour to create a paste and cook over a medium heat, stirring frequently, for 1 to 2 min. Whisk in hot milk, and discard onion and peppercorns. Gently bring to the boil, reduce heat and simmer for 5 min, or until you have a thick, smooth sauce. Grate and stir in most of the Parmesan and season to taste.
Grease a large rectangular dish. Place a single layer of lasagna sheets in the base of the baking dish. Cover with a thin layer of meat sauce, top with another layer of pasta and béchamel sauce. Repeat, finishing with a layer of pasta topped with béchamel sauce. Cover with torn mozzarella, grated Parmesan, a drizzle of oil. Pick and scatter with basil leaves. Bake for 45 min. Let stand for 5 minutes before serving.
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