|
450 g/1 lb minced (ground) lamb
2 onions, chopped
2 bunches of watercress, chopped
5 ml/1 tsp dried oregano
40 g/1 oz plain (all-purpose) flour
300 ml/0.5 pt/1.25 cups Chicken Stock
60 ml/4 tbsp dry white wine
Salt and freshly ground black pepper
50 g/2 oz/0.25 cup butter or margarine
600 ml/1 pt/2.5 cups milk
225 g/8 oz/2 cups Cheshire cheese, crumbled
225 g/8 oz ready-to-use lasagna sheets
|
|
Method :
Fry (saute) the lamb in a saucepan until all the grains are brown and
separate, then add the onions and fry until soft. Add the watercress,
oregano and 30 ml/2 tbsp of the flour and cook for 1 minute, then stir in
the stock and wine and season to taste. Bring to the boil, then simmer for
40 minutes, stirring occasionally. Meanwhile, melt the butter or
margarine, stir in the remaining flour and cook for 1 minute. Whisk in the
milk and cook, stirring, until the sauce thickens. Remove from the heat
and stir in half the cheese. Layer the mince, lasagna and half the cheese
sauce in a greased shallow ovenproof dish, finishing with a layer of
lasagna. Pour over the remaining cheese sauce, sprinkle with the remaining
cheese and bake in a preheated oven at 190°C/375°F/gas mark 5 for 40
minutes until cooked through and well browned. |