A super easy recipe where the oven does most of the work. I love the crispy top.
1 tbsp Olive oil
4 x lamb neck fillets
1 garlic clove
1 sprig of rosemary
50g plain flour
70g Parmesan grated
2 x mozzarella balls, torn into strips
6 fresh lasagne sheets
2 tbsp panko breadcrumbs
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.