Lasaka | Rowena G's Recipes

Ingredients

• In a frying pan fry the onion over a medium heat in 2 tablespoons of olive oil until softened. Add the diced garlic and fry gently for another 2 – 3 minutes. Put the onion mixture into a bowl.
• In the same frying pan put in the rest of the olive oil, 2 tablespoons and fry the lamb mince until it is lightly browned, 5 -8 minutes. Turn off the heat.
• Pre heat the oven to 180ºC.
• Keep stirring or whisking until the sauce thickens and cook for 3 or 4 minutes gently bubbling to cook the flour in the sauce. Add the nutmeg and the white pepper.
• Turn off the heat and stir in the Pecorino Romano Cheese, once its all melted in leave the sauce off the heat for two minutes and then quickly stir or whisk in the egg yolks.
• Grease a casserole dish (26cm x 26 cm x 5 cm) with butter.
• Put a third of the meat mixture on the bottom of the casserole
• Put a third (2) of the lasagne sheets over the meat mixture. Repeat with another third of the meat mixture and a third of the lasagne sheets.
• Then put over the last third of the meat mixture and on to this place the sliced mozzarella before putting the final lasagne sheets on top.
• Finally pour the Cheesy Bechamel sauce all over the top and smooth down.
• Serve with a crisp green salad
• Main Dishes