Lamb and Rosemary Lasagna

Ingredients:
  Meat Sauce: 
     2 onions, chopped
     2 clove of garlic, crushed
     100g pancetta, diced
     500g lamb mince
     1kg roma tomatoes chopped
     ½ cup finely chopped fresh rosemary
     Table spoon of tomato paste
     Packet fresh lasagne sheets

  Cheese Sauce:
     2 cups milk
     2 tbsp butter
     2 tbsp plain flour
     ½ cup grated parmesan/ cheddar cheese


Method:
  Meat Sauce:

1. Sauté onion, pancetta and garlic until soft.
2. Add lamb mince and cook until brownedl
3. Stir in diced tomatoes, rosemary and a table spoon of tomato paste. Season with salt and pepper to taste.
4. Cover and simmer for 10-20 mins.

Cheese Sauce:

1. Heat butter in a saucepan over low heat. Add flour and mix until smooth.
2. Gradually add milk and gently bring to the boil, stirring until thick and smooth.
3. Add parmesan or cheddar cheese, stir until melted.

To Construct:

1. Preheat oven to 180°C.
2. In the baking dish layer meat sauce, cheese sauce and lasagne sheets.
3. Repeat layers, finishing with cheese sauce. Scatter over mozzarella cheese.
4. Cover loosely with foil, bake 20 minutes. Remove foil, bake a further 5-10 minutes until browned.

You may wish to replace the cheese sauce with an authentic Béchamel sauce:

Béchamel sauce:
  40 g butter
  40 g plain flour
  ½ litre milk (2 x cups)
  ½ small onion, roughly chopped
  1 bay leaf
  1 whole clove
  a little freshly grated nutmeg
  sea salt
  ground white pepper

Method:

1. Melt the butter over medium heat and add the flour. Stir until the mixture forms a smooth paste. Cook, stirring constantly, for 2–4 minutes, taking care not to let the paste colour. Remove from the heat and leave to cool.
2. Put the milk, onion, bay leaf, clove and nutmeg in another saucepan and heat gently until simmering. Remove from the heat and leave to stand for 15 minutes to allow the flavours to infuse.
3. Strain the warm milk onto the cooled paste and whisk together. Bring to the boil, whisking vigorously to avoid lumps, then reduce the heat to low and simmer for 10 minutes. Season with salt and white pepper.