Name: Lamb ragù lasagna
Total time: 1 h 30 min
Ingredients: 1kg lamb shoulder; 1 large onion, quartered; 4 garlic cloves, peeled and bruised; 3 sprigs of rosemary; olive oil; rock salt; 125g of smoked pancetta lardons; 250g of carrots, finely diced; 250g of celery, finely diced; 250g of onion, finely diced; 1 bottle of red wine; 1 tbsp of tomato purée; 300g of passata; 200ml of lamb stock, good quality; 6 plum tomatoes, chopped (or 1 tin); 50g of seaweed, (dry weight) rehydrated in water then finely chopped; 25g of butter; 25g of flour; 375ml of milk, warmed in a pan; 75g of Parmesan; 75g of fontina cheese; 2 tsp Dijon mustard; salt; pepper; lasagne pasta; fresh basil; Parmesan, to grate on top

Lamb ragù lasagna

by Paul Ainsworth

Ingredients

Fresh Meat

1kg lamb shoulder
125g of smoked pancetta lardons
200ml of lamb stock, good quality

Fruit & Vegetables

Oils & Vinegars

olive oil

Beverages

1 bottle of red wine

Cooking Sauces

300g of passata

Speciality Ingredients

50g of seaweed, (dry weight) rehydrated in water then finely chopped

Dairy

25g of butter
375ml of milk, warmed in a pan

Cheese

75g of Parmesan
75g of fontina cheese
Parmesan, to grate on top

Cereals, Grains & Pasta

lasagne pasta

Salad & Fresh Herbs

fresh basil