Braised Lamb Lasagna - cooking recipe

Ingredients

1 tbsp olive oil
4 1/2 lb lamb shoulder
1 None onion, chopped
2 cloves garlic, finely chopped
2 tbsp tomato paste
2 (13.5 oz) cans diced tomatoes
1 cup red wine
2 tbsp fresh basil, chopped, plus extra leaves to serve
2 tsp brown sugar
18 oz instant lasagna sheets
None None Ricotta Sauce
1 lb ricotta
1 1/4 cups light sour cream
3 None eggs, beaten
3.5 oz mozzarella cheese, grated
3.5 oz Parmesan cheese, grated

Preparation

Preheat oven to 325\u00b0F.
In a large Dutch oven, heat oil over high heat. Brown lamb for 5-6 mins. Set aside. Add onion and garlic. Saute for 2-3 mins, until tender. Add tomato paste and cook for 1 min. Return lamb to pan along with tomatoes, 2 cups water, wine, basil and sugar. Bring to a simmer. Cover and bake for 3 hours, until meat is falling off the bone. Remove lamb from pan and skim any fat off surface. When cool enough to handle, shred meat. Return meat to sauce.
Meanwhile, to make the ricotta sauce, whisk together ricotta, sour cream, eggs and 2/3 of the cheese. Season.
Reduce oven to 350\u00b0F. Spread 3/4 cup lamb sauce in a shallow baking dish. Cover with a layer of lasagna sheets, cutting to fit. Top with 1/2 of the remaining lamb sauce and 1/3 of the ricotta sauce. Repeat layers, finishing with ricotta sauce. Sprinkle with remaining cheese. Bake for 45-50 mins, until bubbling and golden.
Scatter extra basil leaves over top. Slice and serve.