- 400 g Lamb
- 1 Carrot
- 1 Yellow Onion
- 1 Celery Stalk
- 1 Fresh Red Chilli
- 2 Garlic Cloves
- 2 tbsp Butter
- 200 ml Red Wine
- 400 g Crushed Tomatoes
- 2 tbsp Tomato Paste
- 1 tbsp Chopped Fresh Rosemary
- 2 Bay Leaves
- Salt & Pepper
- 9 Lasagne Sheets
- 160 g Creme Fraiche Feta Cheese & Sun-Dried Tomatoes
- 160 g Grated Cheddar
Peel and dice the carrot, onion and celery. Cut and chop the chilli and peel and thinly slice the garlic.
Fry the minced lamb on a low heat in butter for 2-3 minutes, stirring occasionally.
Add the red wine. Let it boil for a few minutes.
Add the diced vegetables, tomatoes, tomato paste, rosemary and bayleaves.
Heat over a low heat for at least 20 minutes. Season with salt and pepper.
Heat the oven to 200 °.
Place 1/3 of the crème fraîche in the bottom in an ovenproof dish.
Then layer the lasagne sheets, minced meat sauce and cheese into the dish. Finish with crème fraîche and cheese.
Cook in the middle of the oven for about 30 minutes.