Fusion Lamb Lasagna

Ingredients

• 4 tbsp oil (For searing the lamb and sautéing the vegetables)
• 1 kg ground lamb
• salt (To taste, for the lamb sauce and béchamel)
• 1 tbsp tomato paste (About 1 tablespoon)
• 1 bay leaf
• 10 cloves garlic (Chopped)
• 2 yellow onions (Medium, chopped)
• 2 carrots (Medium, finely chopped)
• 2 stalks celery (Finely chopped)
• 1 tbsp chili flakes
• 1 tbsp Italian seasoning
• 2 tsp ground cumin (Cumin powder)
• 2 tsp ground coriander (Coriander powder)
• 1 tsp chili powder
• 1 can whole tomatoes (Can size not specified)
• 1 can tomato purée (Approximately 500 g)
• 2 cups water
• 0.5 stick butter (For the béchamel)
• 0.25 cup all-purpose flour (For the béchamel)
• 4 cups milk (Add gradually; milk type not specified)
• black pepper (To taste, for the béchamel)
• lasagna sheets (Amount not specified; use for the alternating layers)
• fresh mozzarella (One whole ball, freshly shredded; size not specified)

Steps

1. 1

   Heat the oil in a large pan. Add the ground lamb and let it sear until it forms a browned crust on the bottom. Break the lamb apart after it has seared.

2. 2

   Season the lamb with salt to taste. Add the tomato paste and cook for a few minutes.

3. 3

   Remove the cooked lamb from the pan and set it aside, leaving the oil in the pan.

4. 4

   Add the bay leaf and chopped garlic to the same pan. Sauté for a few minutes.

5. 5

   Add the chopped onions, finely chopped carrots, and finely chopped celery. Sauté until the vegetables soften.

6. 6

   Return the lamb to the pan. Add the chili flakes, Italian seasoning, cumin, coriander, and chili powder. Mix well and cook for a few minutes.

7. 7

   Add the whole tomatoes, tomato purée, and water. Cover the pan and cook for 1–2 hours, stirring every few minutes.

8. 8

   For the béchamel, melt the butter in a pan. Add the flour and whisk for a few minutes.

9. 9

   Reduce the heat to low. Gradually add the milk, stirring until the mixture is combined and smooth. Season with salt and black pepper to taste.

10. 10

    Assemble the lasagna by alternating layers of lasagna sheets, lamb sauce, and béchamel. The source does not specify the exact layer order or pan size.

11. 11

    Top the assembled lasagna with the whole ball of freshly shredded mozzarella.

12. 12

    Bake at 350°F / 175°C for about 20 minutes with foil covering the top.

13. 13

    Remove the foil and bake for an additional 10 minutes, until the cheese browns on top.

Notes

The source does not specify the quantity of lasagna sheets, the size of the mozzarella ball, the size of the whole-tomato can, the lasagna pan size, or the precise layering order. The lamb sauce cooking time is given as a range of 1–2 hours.

Nutrition per serving

• main
• lasagna
• Italian-inspired
• fusion
• halal
• lamb
• baked
• cheesy