INGREDIENTS
- 1/2 quantity of wholemeal pasta dough
- 1 tablespoon olive oil
- 1 onion, sliced
- 2 cloves garlic, crushed
- 4 ( about 400g ) zucchini, sliced
- 2 teaspoons grated lemon rind
- 1 tablespoon olive oil, extra
- 2 cloves garlic, crushed, extra
- 750g minced lamb
- 1 small beef stock cube, crumbled
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 tablespoons lemon juice
- 300g jarlsberg cheese , sliced
- 100g jarlsberg cheese , grated , extra
- 1/2 cup cream
WHOLEMEAL PASTA AND LAMB LASAGNE METHOD:
Lightly grease a shallow 18cm x 25cm ovenproof dish. Roll pasta dough until 2mm thick, and trim sheets to fit the prepared dish. Add pasta to a large pan of boiling water and boil, uncovered, until just tender; drain.
Heat oil in the pan, add onion and garlic, and cook, stirring, until the onion is soft. Add zucchini and rind, and cook, stirring, until zucchini is lightly browned; remove from pan.
Heat extra oil in the pan, add extra garlic and lamb, and cook, stirring, until lamb is well browned and any liquid has evaporated. Add the stock cube, herbs, and juice, and cook for 1 minute.
Place 1 layer of pasta into the prepared dish, and spread with one-third each of the meat mixture, zucchini mixture, and sliced cheese. Repeat layering, finishing with the pasta layer.
Top with grated
extra cheese, and pour cream evenly over the surface. Bake, uncovered, in a moderate
oven for about 30 minutes or until well browned and heated through.
Serves 6.
Note: The recipe can
be made a day ahead.
Storage:
Covered, in the refrigerator.
Freeze: Suitable.
Microwave: Pasta
suitable
Also Read: LAMB CANNELLONI WITH CREAMY HERB SAUCE