Pasta can only become better when you add flavors as rich as lamb…
Lasagna With Minced Lamb and Goat Cheese
For 6 servings
12 lasagna sheets, dried
1 cup of grated aged cheese (like Västerbotten)
Goat cheese sauce
3 tablespoons of butter
5 tablespoons of wheat flour
6-7 liters of milk (3% fat)
200 g chèvre cheese
1 dl of grated aged cheese (like Västerbotten)
2 tablespoons of liquid honey
salt and freshly ground white pepper
For the minced lamb sauce
400 g of minced lamb meat
1 yellow onion
3 cloves of garlic
2 tablespoons of olive oil
1 tablespoon of chopped fresh rosemary
3 tablespoons of tomato paste
400 g canned cherry tomatoes
1 dl white wine
1 ½ dl of pitted Kalamata olives
1 teaspoon of powdered sugar
salt and freshly ground black pepper
Start with the goat cheese sauce: melt the butter in a large saucepan and whisk in the flour. Dilute with the milk, a little at a time while whisking, and let the sauce simmer for 3-4 minutes on low heat.
Cut off the outer layer and break the cheese into pieces. Put in the pan and whisk the sauce so the cheese melts.
Sprinkle in the grated cheese and let it melt. Season with honey, salt and pepper.
Minced lamb sauce
Peel and chop the onion and garlic. Fry it without it taking color. Add the lamb and brown it until it has some color.
Stir in the tomato paste and let it fry for a few minutes. Pour in the tomatoes, the wine and the olives and let it simmer for 15 minutes under the lid. Season with sugar to your liking and plenty of salt and pepper.
Heat the oven to 200 degrees. Butter a rectangular oven dish and place 3 lasagna sheets at the bottom.
Layer the goat cheese sauce and lamb sauce and the lasagna plates, in alternate layers. The top layer should be goat cheese sauce and cheese.
Bake in the middle of the oven for about 40 minutes (add foil if it starts to burn). Once ready, is nice to serve it with some salad on the side.