LAMB & HARISSA LASAGNE WITH FETA AND OREGANO

SERVES 8-10

1 tbs olive oil, plus extra to drizzle

1 onion, finely chopped

3 garlic cloves, finely grated

750g lamb mince

2 x 400g cans Ardmona

Chopped Tomatoes 1/ 3 cup (100g) harissa

200g marinated roasted capsicum, chopped

2 1/2 cups (600g) fresh ricotta

1 3/4 cups (350g) Danish feta

2/3 cup (165ml) milk

375g packet instant lasagne sheets

1 cup oregano leaves

1/4 cup (20g) finely grated parmesan

Green salad leaves (optional), to serve

Heat oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3-4 minutes until softened. Add the garlic and lamb, and cook, stirring, for 5-6 minutes until browned. Stir through tomato, harissa and capsicum. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, for 45 minutes or until thickened. Set aside to cool slightly.

Place ricotta, feta and milk in a bowl and stir until smooth. Set aside.

Preheat the oven to 180°C. Spread a layer of lamb mixture over the base of a 34cm x 28cm deep baking dish. Top with a layer of lasagne sheets, then one-third ricotta mixture and one-third oregano. Repeat layering twice more, finishing with a layer of ricotta mixture. Sprinkle with parmesan and cover with baking paper and foil. Bake for 30 minutes or until a knife pierces pasta easily. Remove from oven, discard baking paper and foil, and increase oven to 200°C. Top lasagne with remaining oregano and drizzle with oil. Bake for a further 15 minutes or until golden. Remove from oven and rest for 10 minutes before slicing.

Serve lasagne with green salad, if using.

• For more recipes using Ardmona tomatoes, visit: facebook.com/Ardmona

#buyhomegrown