Lamb lasagne
Ingredients
- 1 tbsp olive oil
- 4 lamb neck fillets (about 400g)
- 1 garlic clove
- 1 rosemary sprig
- 500g carton passata
- 500ml whole milk
- 50g unsalted butter
- 50g plain flour
- 70g parmesan, grated
- 6 lasagne sheets
- 2 mozzarella balls, torn into thin strips
- 2 tbsp panko breadcrumbs
- dressed chicory leaves to serve, (optional)
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