LOVE ME TENDER

Fill your home with the tantalising aroma of slow-cooked magic!

BRAISED LAMB LASAGNE SERVES 8-10 PREP 30 MINS COOK 4 HOURS 1 tbsp olive oil 2kg lamb shoulder 1 onion, chopped 2 garlic cloves, finely chopped 2 tbsp tomato paste 2 x 400g cans diced tomatoes 2 cups water 1 cup red wine ¼ cup chopped basil, plus extra leaves to serve 2 tsp brown sugar 500g packet instant lasagne (12 sheets) SAUCE 500g smooth ricotta 300g light sour cream 3 eggs, beaten ½ cup grated mozzarella, plus ¼ cup extra ½ cup grated parmesan, plus ¼ cup extra 1 Preheat oven to 160°C. 2 In a large deep flameproof casserole dish, heat oil on high. Brown lamb on all sides 5-6 mins. Remove to a plate.

3 Using same pan, cook onion and garlic 2-3 mins until tender. Stir in paste and cook 1 min. Return lamb to pan with tomatoes, water, wine, basil and sugar. Bring to a simmer. Cover and bake 3 hours until meat is falling off the bone.

4 Remove lamb from sauce and skim any fat from surface. When cool enough to handle, shred meat from the bone. Return meat to sauce. 5 Increase oven to 180°C.

6 SAUCE In a large bowl, whisk ricotta, sour cream, egg and combined cheeses together. Season to taste.

7 Spread ½ cup lamb sauce into a 12-cup rectangular casserole dish. Layer over one-third of the lasagne sheets, cutting to fit. Top with one-third of the remaining sauce and one-third of the ricotta mixture. Repeat layers, finishing with ricotta.

8 Sprinkle with extra combined cheeses. Bake 45-50 mins until bubbling and golden. Scatter extra basil over lasagne and slice to serve.