Lamb lasagne with Parmesan and mozzarella

For the mince, heat a drizzle of canola oil in a large saucepan placed over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic and fry until fragrant, about 1 minute. Reduce the heat to low, add the remaining mince ingredients, then simmer, covered, until the meat is cooked through and the flavours have developed, about 1 hour and 30 minutes.

While the mince is simmering, prepare the sauce. Melt the butter in a medium saucepan placed over medium heat. Add the flour and stir, using a wooden spoon, to form a roux. Continue to cook for about 2 minutes before adding the milk, stirring constantly until the sauce has thickened enough to coat the back of a wooden spoon. Remove from heat and add the 100g grated Parmesan, Dijon mustard and fresh thyme leaves. Mix until the cheese has melted. Season to taste and set aside until needed.

Pour a generous drizzle of olive oil into a large pot of boiling water. Add the pasta sheets and boil, covered, until the pasta is cooked, 6 – 8 minutes. Remove from heat, drain and set aside.

Preheat the oven to 180°C. Start assembling the lasagne in a large rectangular casserole dish (about 35 x 25cm in size) by first spreading a layer of sauce over the base of the dish, before adding a layer of pasta sheets and ½ the mince. Repeat with the remaining sauce, pasta sheets and mince until everything has been used. The final layer should be pasta sheets. Pour the fresh cream on top and sprinkle with the 150g grated Parmesan and smoked mozzarella. Bake in the preheated oven until the cheese is bubbly and golden, about 20 minutes. Serve piping hot, toppedwith the roasted vine tomatoes, if desired.