Page 54 - CMC Recipe Book

Method
Peel, wash and dice the onions and carrots. Roughly chop the tomatoes.
Seal the lamb in a large saucepan with a little water, stirring continuously to avoid the meat sticking, add the onions, garlic, tomato purée and the rest of the water and simmer for 30 minutes.
Add the carrots to the mixture, bring back to the boil and simmer for a further 10 minutes.
For the white sauce melt the margarine in a saucepan then slowly add the flour, stirring until it forms a sandy texture.
Add the milk gradually to the mixture and bring back to the boil, stirring until the texture is smooth. Simmer for 5 minutes to cook out the sauce.
Take the sauce off the heat and gradually add the cheese.
Cover the bottom of the serving dish (gastronorm/BS tin) with a layer of meat mixture, add a layer of lasagne sheets and cover with meat mixture add a final layer of lasagne sheets.
Top with the cheese sauce.
Bake in the oven for approximately 45 minutes. Gas 4/180°C.