Recipes: Lamb, Rosemary and Ricotta Lasagne
Lasagne is a firm favourite with most people. Try this unusual version for a cool twist on an old classic.
- 3 teaspoons tomato paste
- 300 ml red wine
- 125ml single cream
- 12 sheets fresh lasage
Preheat oven to 180C. Heat the oil in a large saucepan over medium heat. Add the onion and garlic. Cook, stirring, for 2 mins or until soft. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 mins or until brown. Add bay leaves and tomato paste and stir for 2 mins or until combined. Add wine and 1/2 cup (125ml) water. Simmer for 10 mins or until sauce thickens slightly. Discard bay leaves.
- In a medium bowl, place the ricotta, parmesan, lemon zest and rosemary and stir to combine. In a separate bowl, combine 1 cup of the ricotta mixture with the cream. Reserve for topping.
- Spread 1/3 cup of the lamb mixture over the base of a 6cm deep 18cm x 28cm baking dish. Top with 2 sheets of lasagne, 1/4 of the ricotta mixture, 1/4 of the remaining mince mixture, then 2 more sheets of lasagne. Repeat the layers 3 more times, finishing with 2 pasta sheets. Pour the reserved ricotta mixture over the lasagne. Sprinkle with extra parmesan. Bake for 35-40 mins or until golden and cooked through.