• 500g Lamb mince
  • 2 Cans of tomatoes
  • 1 Onion, chopped
  • 4 Tomatoes, sliced
  • 25g Button mushrooms
  • 180g Greek yoghurt
  • 1 Egg, beaten
  • 1 Clove of garlic, crushed
  • 2tbsp Olive oil
  • ½tsp Rosemary
  • 25g Parmesan cheese, grated


  • STEP 1

    Dry fry the lamb until browned, then drain away the excess oil.

  • STEP 2

    Heat the olive oil in a pan and fry the onion and garlic until soft.

  • STEP 3

    Stir in the lamb, chopped tomatoes and rosemary, then simmer for 20 minutes until cooked before adding the mushrooms.

  • STEP 4

    Place a layer of sliced tomato over the bottom of a lasagne dish, then top with half the lamb mix. Repeat these two layers, then cover the top with more tomato slices.

  • STEP 5

    Mix the egg and yoghurt together and pour over the top of dish.

  • STEP 6

    Top with grated parmesan and bake at 200C/400F/Gas mark 6 for 35-40 minutes or until the cheese begins to brown.