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Lamb and Spinach au Gratin

ingredients

serves 10
900 g (2 lb) spinach
75 g (3 oz) butter
1.4 kg (3 lb) fillet end leg of lamb, boned and minced
1 garlic clove, skinned and crushed
700 g (1 1/2 lb) tomatoes, skinned and chopped
75 g (3 oz) plain flour
10 ml (2 tsp) oregano
10 ml (2 tsp) rosemary
300 ml (1/2 pint) dry white wine
salt and freshly ground pepper
16 sheets cooked lasagne, 12.5 x 9 cm (5 x 3 1/2 inches) about 275 g (10 oz)
900 ml (1 1/2 pints) milk
125 g (4 oz) lancashire cheese, grated
125 g (4 oz) mozzarella cheese, grated

method

1. In a pan, gently cook the spinach (do not add liquid) for 3 - 4 minutes. Drain well and chop.

2. Melt 25 g (1 oz) butter in a frying pan and brown the lamb well. Drain off all the fat and stir in the garlic, spinach, tomatoes, 45 ml (3 tbsp) flour and the herbs. Cook for 1-2 minutes before adding the wine and seasoning. Bring to the boil, simmer for about 30 minutes, uncovered and cool.

3. Spread the mixture over the sheets of lasagne and roll up each sheet of lasagne from the short side. Cut the rolls into three, stand upright and pack tightly together in a large or two small 5 cm (2 inch) deep, straight-sided ovenproof dishes.

4. Melt the remaining butter in a pan and stir in the remaining flour. Remove from the heat and gradually stir in the milk. Return to the pan, season and stir until the sauce thickens. Pour over the pasta and cover.

5. Bake at 200°C (400°F) mark 6 for about 40 minutes, uncover, sprinkle with the cheese and grill until golden.

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