Pulled lamb & butternut lasagna

I am a big fan of “make ahead meals” as I am of not wasting food. That said – this dish was the third lamb dish I made from one lamb leg. The first, my previous post, roast leg of lamb. The second, a lamb ragu that I served with butternut mash and the third, this very tasty lasagna that was so tasty and satisfying that I had the leftovers for lunch earlier today.
Creamy, cheesy & meaty and packed with goodness, this dish makes a great alternative to the traditional lasagna.
Lamb mince is a good alternative if you do not have leftover leg as I did. Chicken breast will be just as tasty.
I placed all of the leftover leg of lamb into my pressure cooker the next day along with all the ragu ingredients. I then froze half of the mixture, defrosted it and then used the ragu mixture as the base for this lasagna. I served the lasagna with sour cream and sliced avocado. It was perfect!!

Ingredients (Serves 4-6)
800 Lamb meat (Mine totalled 800g, which included the veggies in the ragu)
1/2 Butternut, sliced halfway and then sliced into half moons
6-8 Lasagna sheets
1/2 Onion, chopped
3 Garlic cloves, chopped
2 Tbs Olive oil
1 Tbs Butter
200g Mushrooms, sliced
1/2 Can chopped tomato
Salt
Black pepper
1/2 C Mozzarella cheese
1/2 C Cheddar cheese
Fresh parsley leaves only (garnish)
Fresh thyme, leaves only (garnish)
White sauce
80g Butter
80g Flour
800ml Milk
Salt
Pinch white pepper

How to do it
Preheat oven to 180 degrees C. Grease a ovenproof dish and set aside.
For the white sauce: melt the butter in a pot. Add the flour and stir through to form a roux. (Paste). Cook for 2 minutes. Gradually add the milk while whisking continuously. Leave to simmer while stirring until thickened, about 8-10 minutes. Season.
In a skillet, heat olive oil & butter. Add the onion & garlic and saute until translucent. Add the sliced mushrooms and cook for 5 minutes. Add the pulled lamb or preferred meat now. Cook until heated through or fully cooked if using other than leftover meat. Add the chopped tomato and seasoning and stir through.
(If not using leftover cooked meat, you can also add 1/3 cup red wine, 100ml beef stock and some grated carrot now, along with 2 tablespoons brown sugar. Reduce until thickened.).
Cook for about 5 minutes and set aside.
In a seperate pot, boil salted water. Add the lasagna sheets, one at a time, and boil for 1 minute each. Place onto a plate drizzled with a little olive oil and brush each sheet with a little oil after boiling. Once boiled, cut sheets into half.
Spoon about 5 tablespoons white sauce into the bottom of the dish and spread out. Pack the halved lasagna sheets on top to cover base to the sides. Top with butternut half moons. Pour a little more white sauce on top and spread out to the sides. Top with the meat mixture.
Repeat this twice more to eventually make your last topping the white sauce.
Place into the oven and bake for 45 minutes. Remove from the oven, cover with the grated cheeses and bake for a further 15 minutes.
Remove from the oven and leave to cool for about 15 minutes before slicing.
Top with the thyme & parsley leaves.

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