Lamb Lasagne

Steps

1. Prep veggies and cook lamb Turn oven to high grill. Bring a large pot of salted water to the boil. Grate carrot and pumpkin, then set aside. Heat a drizzle of oil in a large, ovenproof fry-pan, on high heat. Cook lamb for about 4 minutes, breaking up as it cooks, until browned. Reduce heat to medium.
2. Cook lamb sauce Add onion and garlic paste, carrot and pumpkin to pan. Cook for 4-5 minutes, or until carrot is soft. Add tomato paste and lamb lasagne spice mix. Cook, stirring, for about 1 minute, until fragrant. If you don’t have an oven-proof pan, transfer drained pasta, lamb sauce and white sauce to an oven-proof dish in step 5, before grilling.
3. Continue lamb sauce Add lamb back to pan, along with canned tomatoes, a pinch of salt and first measure of stock. Simmer for about 5 minutes, until reduced to a thick sauce. Season to taste.
4. Cook white sauce Melt butter in a small pot, on medium heat. Add flour to pot with butter. Cook, stirring constantly, for 1 minute. Slowly whisk in milk and second measure of stock, ¼ cup at a time. Whisk continuously, until smooth. Bring to a simmer and cook for 2-3 minutes, or until thickened. Roughly chop spinach, add to sauce and season to taste.
5. Cook pasta and prep lasagne layers Cut each pasta sheet into three strips. Cook pasta in pot of boiling water, for 2-3 minutes, or until just tender. Drain well. Toss through lamb sauce. Pour over white sauce, sprinkle with cheese. Grill on middle oven rack for 4-5 minutes, or until cheese is golden and crispy. Allow to rest for a few minutes.
6. To serve Place lasagne onto plates. Boun Appetito!