Lamb Lasagna Recipe – Fennel & Ricotta Comfort Food

Last Updated on 6 months ago by Neha Deshmukh

Lamb Lasagna Recipe – Fennel & Ricotta Comfort Food

Hey everyone! There’s just something about a warm, bubbling lasagna that feels like a hug on a plate, isn’t there? I’ve been making this Lamb Lasagna for years – it’s a family favourite, and honestly, it’s the kind of dish that always impresses. It’s a little different from your standard beef lasagna, with a lovely hint of fennel that adds a really unique flavour. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any lasagna. It’s a flavour explosion! The richness of the lamb, the creamy ricotta, the subtle anise notes from the fennel… it all just works. Plus, it’s surprisingly comforting and perfect for a cozy night in. It takes a little time, but trust me, the end result is absolutely worth it. It serves 6, so it’s great for feeding a crowd or having leftovers (if there are any!).

Ingredients

Here’s what you’ll need to create this delicious Lamb Lasagna:

• 9 Lasagna sheets (whole wheat)
• 2.25 cups Ricotta cheese
• 3.5 cups Cooked minced lamb
• 3 cups Mozzarella cheese
• 1 cup Parmesan cheese
• 1.25 kg Mincemeat (lamb)
• 3 Onions
• 5 Garlic cloves
• 5 Tomatoes
• 0.5 cup Tomato puree
• 5 tbsp Tomato sauce
• 1 tsp Black pepper powder
• 1 tsp Fennel seed powder
• 2 tsp Italian seasoning
• 4 tbsp Olive oil
• 2 tbsp Parsley

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this lasagna:

• Whole Wheat Lasagna Sheets: I love using whole wheat for a little extra fibre and a slightly nutty flavour. You can definitely use regular lasagna sheets if you prefer!
• Lamb Mince: Lamb really shines in this dish, but if you’re not a fan, you can absolutely substitute it (more on that in the FAQs!).
• Fennel Seed Powder: This is where the magic happens! Fennel is a bit of an unsung hero in Italian cooking, especially in Southern Italy. It adds a subtle anise flavour that complements the lamb beautifully. Don’t skip it!
• Ricotta Cheese: Quality matters here. Look for a creamy, whole-milk ricotta for the best texture and flavour. Avoid the super-dry, grainy ricotta – it won’t melt as nicely.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s prep those lasagna sheets. Pop them into a bowl of hot water for about 5 minutes to soften. Then, carefully drain them and lay them flat on a clean surface – a baking sheet lined with parchment paper works great.
2. Now, for the sauce! Heat the olive oil in a large pan over medium heat. Add the chopped onions and minced garlic and sauté until they’re softened and fragrant – about 5 minutes.
3. Add the black pepper powder, fennel seed powder, chopped tomatoes, tomato puree, and tomato sauce to the pan. Let it simmer for about 6 minutes, stirring occasionally.
4. Time for the lamb! Add the minced lamb, Italian seasoning, salt, and a little water to the sauce. Bring it to a simmer, then reduce the heat and let it cook for 40-45 minutes, or until the sauce is nice and thick. Stir in the chopped parsley right at the end.
5. Now for the fun part – layering! In a baking dish, spread a thin layer of the meat sauce. Then, add a layer of lasagna sheets, followed by a layer of ricotta cheese, mozzarella cheese, and parmesan cheese.
6. Repeat these layers twice more, finishing with a layer of meat sauce topped with mozzarella and parmesan.
7. Cover the baking dish tightly with foil and bake in a preheated oven at 180°C (350°F) for 25 minutes.
8. Remove the foil and bake for another 25 minutes, or until the cheese is melted and bubbly and the lasagna is golden brown.
9. This is the hardest part – let it rest for 15-20 minutes before serving! This allows the lasagna to set and makes it easier to slice.

Expert Tips

• Don’t overcrowd the pan when sautéing the onions and garlic. Work in batches if necessary.
• If the sauce gets too thick while simmering, add a little more water.
• Make sure the lasagna sheets are fully submerged in water when soaking to prevent them from sticking together.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Lasagna Adaptation: My friend Sarah is vegan, and she makes an amazing version using plant-based ricotta and mince. It’s just as delicious!
• Gluten-Free Lasagna: If you’re gluten-free, simply use gluten-free lasagna sheets.
• Spice Level Adjustment: Add a pinch of chili flakes to the meat sauce for a little extra heat.
• Festive Adaptation: This lasagna is perfect for Christmas or any winter gathering. I sometimes add a sprinkle of nutmeg to the ricotta mixture for a warm, festive flavour.

Serving Suggestions

This Lamb Lasagna is a meal on its own, but it pairs beautifully with a simple green salad and some crusty bread for soaking up all that delicious sauce. A glass of red wine wouldn’t go amiss either!

Storage Instructions

Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just make sure to let it cool completely before freezing.

FAQs

1. Can I use beef mince instead of lamb? What adjustments should I make?

Yes, you can! Beef mince will work just fine. I’d recommend using a good quality beef mince with a little bit of fat for flavour. You might want to add a pinch more fennel seed powder to compensate for the different flavour profile of the beef.

2. How can I prevent the lasagna from becoming too watery?

Make sure to drain the lasagna sheets well after soaking. Also, simmer the meat sauce for long enough to reduce the liquid. If you’re still worried, you can add a tablespoon of tomato paste to the sauce to help thicken it.

3. Can I assemble the lasagna ahead of time?

Absolutely! You can assemble the lasagna up to 24 hours in advance. Just cover it tightly with plastic wrap and store it in the refrigerator. Add about 10-15 minutes to the baking time.

4. What is the best type of ricotta cheese to use for lasagna?

A creamy, whole-milk ricotta is best. Avoid the super-dry, grainy ricotta.

5. What does fennel seed powder add to the flavour of this lasagna?

Fennel seed powder adds a subtle anise flavour that complements the lamb beautifully. It’s a classic flavour combination in Southern Italian cuisine.

6. Can I freeze leftover lasagna?

Yes, you can! Let the lasagna cool completely, then cut it into individual portions and freeze them in airtight containers.

Enjoy! I hope you love this Lamb Lasagna as much as my family does. Let me know in the comments if you give it a try!