Love me tender!

Braised Lamb Lasagne

SERVES 8-10 PREPARATION 30 MINUTES COOKING 4 HOURS

1 tablespoon olive oil 2kg lamb shoulder 1 onion, chopped 2 garlic cloves,

finely chopped 2 tablespoons 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 teaspoons brown sugar 500g packet instant lasagne

(12 sheets) SAUCE 500g 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 for 5-6 minutes. Remove to a plate.

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

4. Remove lamb from sauce and skim any fat from the 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, then season.

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 for 45-50 minutes until bubbling and golden. Scatter extra basil over lasagne and slice to serve.