In a large pot heat up the oil on medium heat until hot then add the finely diced onions and cook for 3-4 minutes until softened
Add the minced garlic and cook for 1-2 minutes until fragrant
Add the lamb mince and cook for 6-8 minutes until the mince begins to brown, ensuring that you use the spoon to break down any large chunks of minced meat
Add the salt, chilli powder, turmeric powder and mixed herbs then cook the spices for 3-4 minutes
Add the passata and water then bring the pot to a boil before reducing the heat and letting it simmer
Allow to simmer for at least 30 minutes, preferable longer as this simmering helps the flavour to develop
As the meat sauce is cooking prepare the white sauce by adding the whole milk into a saucepan and bring it to a gentle boil
In another pan melt the butter completely on low heat before adding the plain flour and cooking for 3-4 minutes whilst stirring continuously until a thick paste forms – this is called a roux
Add the hot milk gradually to the roux, stirring continuously, and cook for 5-7 minutes on medium heat until the sauce has thickened
Add the salt and pepper and cook for 1-2 minutes then set aside
Preheat the oven to 190°C/375°F/gas mark 5
Prepare your lasagne dish by brushing on some olive oil on the side and bottom of the dish to prevent any sticking then add a thin layer of meat sauce at the bottom before topping with the lasagne sheets
add another layer of meat sauce and top with a sprinkle of parmesan cheese and slices of the fresh mozzarella and then a layer of lasagne sheets then repeat this once again
For the final layer instead of adding the lasagne sheets add the grated mozzarella cheese
Cover the dish with a layer of foil (see note 1) then bake in the oven for 60 minutes before taking the foil off and broiling for 5 minutes to allow the cheese to brown (see note 2)
Allow the lasagne to rest for at least 15 minutes before cutting into it – THIS IS VERY IMPORTANT
Serve with homemade garlic bread and enjoy!
