Lamb & rosemary lasagne

This is a fantastically delicious twist on the traditional beef lasagne

• Preparation: 20 mins
• Cooking: 40 mins
• Serves: 6

What you need:

• 500g lean minced lamb
• 1 onion, finely chopped
• 150g closed cup mushrooms, sliced
• 1 tbsp chopped fresh rosemary (or 2 tsp dried)
• 500g jar Dolmio Tomato Sauce for Lasagne
• 6-8 Lasagne sheets (weighing about 100-135g)
• 470g jar Dolmio Creamy Sauce for Lasagne
• 25g Cheshire or Cheddar cheese, grated

What you do:

1. Pre-heat the oven to 190°C / fan oven 170°C / Gas 5. Heat a large frying pan and add the minced lamb a handful at a time, cooking over a high heat until seared and browned – about 3-4 minutes. Add the onion, mushrooms and rosemary and cook for a further 3-4 minutes. Tip in the Dolmio Tomato Sauce for Lasagne, stir and bring to the boil, then remove from the heat
2. Tip half the mince mixture into a large rectangular baking dish, measuring about 26cm x 20cm. Arrange half the Lasagne sheets on top, then spread half the Dolmio Creamy Sauce for Lasagne over them. Repeat the layers, then sprinkle the grated cheese evenly over the surface
3. Bake for 30-35 minutes, until cooked and golden brown. Allow to stand for a few minutes, then serve with steamed green vegetables, such as green beans or peas

Handy cook's tip:

As a change from rosemary, use thyme instead as it also works well with the flavour of lamb. Try to choose lean lamb mince if you can find it.

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