Lasagne Pasta Bake

So, there’s not much pasta to be had in the shops so you can’t be choosy about the type you’re using. My boyfriend casually mentioned yesterday that we hadn’t eaten lasagne in ages (probably years) and today I got a delivery from a local fresh food market who have had to close but are rolling with the punches and reinventing as a delivery service. We got onions, carrots, peppers and mince (among other lovely things) – so I had all the fresh basics for lasagne! 

Pre-cheese phase

Now we had  zero lasagne sheets in the house, but this lockdown requires adaptability and inventiveness. AND bonus, I prefer it with shaped pasta.

Lamb Lasagne

New Year’s resolution FINALLY activated! Basically, I wanted to cook with a more varied meat selection. Lamb, bring it.

This is my first foray into the world of lamb, and I chose a simple way to start: lamb mince.  Recipe gratefully stolen from my aunt, who cooked it on a recent family outing and it went down a storm. Clearly, I had to try it out myself.

This is a great recipe if you’re not a fan of the creamy, occasionally stodgy, béchamel because it just leaves it out. Instead, you get a great meat ragu topped with some crème fraiche and peppers. Really scrummy.

The flavours from the lamb give a brilliantly exotic taste to the dish, and it is something I’ll definitely be making again. Leftovers are also a sheer delight, it reheats beautifully.