A super easy recipe where the oven does most of the work. I love the crispy top.

Ingredients

1 tbsp Olive oil

4 x lamb neck fillets

1 garlic clove

1 sprig of rosemary

500g passata

500ml milk

50g butter

50g plain flour

70g Parmesan grated

2 x mozzarella balls, torn into strips

6 fresh lasagne sheets

2 tbsp panko breadcrumbs

Method

Heat the oven to 130°

Heat the oil in a casserole dish, season the meat and sizzle until browned. Add the garlic and rosemary, fry for a moment. Add the passata, rinse out the passata jar with water and add that in too. Bring to the simmer, cover with lids and into the oven for 4 hours. The lamb will fall to pieces.

After 4 hours, remove from oven. Gently shred the lamb into the sauce.

To make the bechamel sauce, melt the butter in a pan, when melted add the flour and cook for a moment before adding the milk. Whisk until smooth and constantly stir until thick. Season well and stir in half the Parmesan.

Heat oven to 180°

Spread a thin layer of lamb in a small lasagne dish. Add a lasagne sheet, then some béchamel sauce and mozzarella. Continue the layers until all used finishing with a layer of béchamel. Top with Parmesan and panko breadcrumbs. Bake for 30 mins until crispy.