450g/1lb lamb mince
1 onion, peeled, sliced
1 garlic clove, peeled, crushed
2 tbsp tomato purée
1 tsp cinnamon
1 tsp freshly grated nutmeg
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
1 red chili, finely chopped
16 x 12cmx16cm/6inx8in lasagne sheets, blanched, drained
toasted pitta
Preheat the oven to 200C/400F/Gas 6.
Fry the lamb mince in a frying pan over a medium heat, turning frequently, for 4-5 minutes, or until browned all over. Remove the lamb from the pan and set aside.
Fry the onion and garlic in the frying pan used to brown the lamb for 4-5 minutes, or until softened.
Stir in the cooked lamb and tomato purée and cook for a further 4-5 minutes. Stir in the spices and cook for a further 3-4 minutes, or until fragrant. Stir in the fresh herbs and chilli.
Spoon some of lamb along the long edge of a sheet of pasta, roll the pasta up into a cylinder and place into a greased ovenproof dish. Repeat with the remaining lamb mince and pasta sheets.
For the topping, mix the ricotta, Greek-style yoghurt and eggs together in a bowl until well combined. Spoon the mixture on top of the lamb rolls and season, to taste, with grated nutmeg.
Bake in the oven for 15-20 minutes, or until the top in golden-brown.
Serve with toasted pitta and hummus.
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