500 g minced lamb
2 onions, skinned and finely chopped
2 bunches watercress, trimmed and finely chopped
5 ml dried oregano
110 ml plain flour
325 ml lamb or chicken stock
75 ml dry white wine
30 g butter
salt and pepper
550 ml fresh milk
185 g Lancashire cheese, crumbled
225 g oven-ready lasagne Verdi
In a saucepan add the mince lamb and brown, once browned drain the fat, add the onion and cook stirring for a few minutes.
Stir in 2 tbsp of the flour, oregano and watercress, cook for a few minutes then pour in the stock, wine and salt and pepper. Stirring well. Boil and then simmer for 40 minutes.
In another pan add the butter, milk and flour, whisking well. Heat stirring continuously. Once the sauce has thickened remove from the heat add 100g cheese, stir until all the cheese has melted. Season
Pre heat oven 190°C (375°F) mark 5.
In a deep ovenproof dish layer the lamb mince and lasagne.
Spoon over the cheese sauce and evenly sprinkle the remining cheese over.
Place in the oven for 45 minutes.