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Lamb Lasagne

Lasagne with lamb is a great change to vary this popular dish. It becomes rich and delicious thanks to the perfect flavour combination of feta cheese and sun-dried tomatoes.

  • 4 servings


  • 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


Step 1

Peel and dice the carrot, onion and celery. Cut and chop the chilli and peel and thinly slice the garlic.

Step 2

Fry the minced lamb on a low heat in butter for 2-3 minutes, stirring occasionally.

Step 3

Add the red wine. Let it boil for a few minutes.

Step 4

Add the diced vegetables, tomatoes, tomato paste, rosemary and bayleaves.

Step 5

Heat over a low heat for at least 20 minutes. Season with salt and pepper.

Step 6

Heat the oven to 200 °.

Step 7

Place 1/3 of the crème fraîche in the bottom in an ovenproof dish.

Step 8

Then layer the lasagne sheets, minced meat sauce and cheese into the dish. Finish with crème fraîche and cheese.

Step 9

Cook in the middle of the oven for about 30 minutes.