Persian Lamb Lasagne
Persian Lamb, tomato sauce with currants rose water, oranges and pine nuts and olives. layered with herbed ricotta and spinach
Ingredients
Lamb mince, Tin diced tomatoes, béchamel (Milk, Lemon myrtle leaves, Butter, Flour, Nutmeg, Salt, Black pepper), Ricotta, Red capsicum, Lasagne sheets, Parmesan, Cheese, Red onion, Dry white wine, Leek, Orange juice, Extra virgin olive oil, Celery, Olives, Pine nuts, Currants, Rose water, Carrot, Tomato paste, Garlic, moriac honey, Cumin and fennel mix, Orange peel, Cinnamon sticks, Rosemary, Saffron threads.
Preparation and storage notes
heat in 180degree oven 12-15min