Our founder, Alessandro, often enjoyed lamb lasagne whilst growing up in Genova and we thought you might enjoy it as well. In Genova, a local soft cheese called prescinseua is sometimes included in place of the traditional besciamella. In this recipe, however, we have indulged by including the wonderfully creamy besciamella. This delicious sauce is traditionally found in lasagne across Italy. Having said that, in Naples, where Alessandro’s wife comes from, they sometimes substitute mozzarella. As you can imagine, this is quite a hotly debated topic in their home!
Between the layers of lasagne and besciamella, we include generous spoonfuls of our slow-cooked lamb ragù. The secret to this spectacular lamb ragù is time – and lots of it. Over a period of ten hours, the lamb is slowly braised with fresh, Tuscan rosemary until it tenderises and yields its rich, meaty flavours.
Allergens in BOLD & CAPITALISED:
Lamb & Rosemary Lasagne (335g):
Besciamella Sauce (MILK, WHEAT Flour, Butter [MILK] , Salt, Pepper), Lamb & Rosemary Ragù (Lamb Shoulder (Origin: Republic of Ireland) (52%), Tomatoes, Red Wine (SULPHITES), Onion, Carrot, CELERY, Rosemary, Garlic, Mint, Thyme, Bay Leaf, Salt, Black Pepper, Olive Oil), Lasagne (WHEAT Flour, EGG, Durum WHEAT Flour, Salt), Italian Grated Cheese (MILK, Salt, Rennet)
Calories per serving: 606kcal
Following nutritional information is per 100g
Of which saturates 5.7g
Of which sugars 2.2g