Lamb lasagna

Lamb lasagna

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  1. Lasagna sheets 16 pcs
  2. Lamb 1 kg
  3. Bones to the broth to taste
  4. Tomatoes 1 kg
  5. Onion 2 pcs large
  6. Carrot 2 pcs medium
  7. Celery stalks 2-4 pcs
  8. Anchovies 2-3 pcs
  9. Oregano 2 tbsp
  10. Spinach 2 bunches
  11. Balsamic vinegar 2 tbsp
  12. Dry wine 1 cup
  13. Salt to taste
  14. Pepper to taste
  15. Sugar to taste
  16. Vegetable oil to taste

Cheese sauce

  1. Cheddar Cheese 200-250 gr
  2. Flour 0.5 tbsp
  3. Milk 1 L
  4. Mustard Dijon 1 tbsp
  5. Butter 100 gr
  • Main Ingredients: Lamb, Pasta




Cut the lamb from the bone, cut off the fat and cut into pieces so that they fit into the hole of the meat grinder. Grind into minced meat.
Burn lamb in the oven under the grill. Put in a pan with carrots and onions in a peel. Pour in a small amount of cold water. When it boils, add salt and cook for about 30 minutes. Dip the tomatoes in boiling water. Take off the skin. Peel the seeds. Finely chop the onion. Grate the carrots on a coarse grater. Slice celery stalks. Coarsely chop the spinach leaves.
Fry the minced meat in vegetable oil in a saucepan. It is better to separate several parts and fry in turn. Remove the fried minced meat and fry the onions with carrots and celery in the same place until the onions are soft. Add 5-6 squeezed cloves of garlic. When the onions are fried, add the tomatoes. To salt. Add half a glass of tomato paste, 1 tablespoon of sugar. Add 2 tbsp. oregano (you can even more). Add 2-3 chopped anchovies. Pour 1 cup of white wine and 1 cup of broth. Add the fried minced meat. Mix. Add 2 tbsp. balsamic vinegar. Stew for 25 minutes without a lid over medium heat. 5 minutes before the end add chopped spinach leaves.
Dissolve about 100 grams of butter in a pan. Add half a cup of flour while stirring and lightly fry. Pour warmed milk in a thin stream constantly stirring. Add 1 cup grated cheese. Stir until smooth. Add 1 tbsp. Dijon mustard. Mix.
Lightly grease the bottom of the baking dish with the resulting cheese sauce and lay with lasagna sheets. Lay half the minced meat with vegetables on the leaves of lasagna, pepper. Put about half the cheese sauce and cover with lasagna sheets on top. Add the minced meat and vegetables again, then cheese sauce and cover with lasagna leaves. Cover with foil. Preheat oven to 200 ° C and bake for 35 minutes. Remove from the oven. Remove foil, sprinkle with grated cheese. Bake at 240 C for 12 minutes. Remove from oven, let stand for 20 minutes.