Lamb lasagne with Parmesan and mozzarella – Food & Home Magazine

Ingredients

• <h3>MINCE</h3>
• canola oil, to sauté
• 1 onion, peeled and diced
• 6 garlic cloves, peeled and minced
• 1kg lamb mince
• 2 tbsp dried Italian herbs
• 375ml (1½ cups) red wine
• 1 lamb stock cube
• 800g large tomatoes, chopped
• handful fresh rosemary leaves, chopped
• 2 fresh/dried bay leaves
• 1 tsp white sugar
• salt and freshly ground black pepper, to taste
• <h3>SAUCE</h3>
• 60g butter
• 3 tbsp cake flour, sifted
• 625ml (2½ cups) full-cream milk
• 100g Parmesan, grated
• ½ tsp Dijon mustard
• small handful fresh thyme leaves
• olive oil, to drizzle
• 1 x 250g box dried pasta sheets
• <h3>TOPPING</h3>
• 1 cup (250ml) fresh cream
• 150g Parmesan, grated
• 150g smoked mozzarella, grated
• roasted vine tomatoes, to serve (optional)