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WHOLEMEAL PASTA AND LAMB LASAGNE

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My Panjgur Kitchen Story:

I first made this semi-cannelloni in Panjgur in June 2023 when my kids asked for creamy pasta, but I only had cannelloni tubes left from my Quetta trip. My mother suggested using fresh mint and coriander from our small garden instead of Italian herbs — and the smell filled our whole kitchen. My husband, who doesn't like white sauce, ate two plates and said, "This is restaurant taste at home." Since then, it's our Friday dinner fixed.

Why this version works in Balochistan heat: I use less cream and more yogurt so it doesn't get heavy in summer, and the herb sauce stays fresh for 3-4 hours even without a fridge.I

 made this Semi Cannelloni first in Panjgur in 2023 for my family dinner when my kids wanted creamy pasta but we had only cannelloni tubes left. The creamy herb sauce was my mother's idea — she used fresh mint from our garden. It became our Friday favorite.

 image of WHOLEMEAL PASTA AND LAMB LASAGNE

WHOLEMEAL PASTA AND LAMB LASAGNE

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

My Personal Tips (after 5 tries):

  1. Don't overfill: Fill tubes only 3/4 — they break when full. I learned this after breaking 4 tubes first time.
  2. Sauce trick: If sauce becomes thick in Panjgur heat, add 2 tbsp warm milk, not water — keeps it creamy.
  3. Herb from garden: I use 70% coriander + 30% mint, not basil — grows better here and my kids like it more.

Storage:
In fridge 1 day max. Reheat with 2 tbsp milk on low flame — microwave makes it dry. I don't freeze — sauce splits.

What I serve with: Simple cucumber raita and roti — my family doesn't like garlic bread with it.

 

Also Read: LAMB CANNELLONI WITH CREAMY HERB SAUCE

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