Lamb Lasagna

For the lamb lasagne, peel the shallot and two cloves of garlic and fry in olive oil until golden. Add the minced meat and fry until it is light brown. Deglaze with a large dash of red wine and add the fresh, finely chopped tomatoes.

Mash the fennel seeds a little with a mortar; Add the marjoram, thyme, oregano, pepper, salt and bay leaf to the lamb and simmer. Pour in the rest of the red wine again and again so that the meat is covered. After 15–20 minutes, take it off the hob, stir in a pressed clove of garlic and let it steep overnight.

Bring to the boil again the next day; if it tastes too much like red wine, dilute it with a little water. If the mixture is too runny, add tomato paste until the sauce is thick. Put the ricotta in a mixing bowl, stir with milk to a creamy mixture, then pluck and chop the mint leaves. Peel the last clove of garlic, press through and mix in both, season with salt and pepper.

Brush the lasagne dish with a little butter and cover with the first layer of lasagne sheets (uncooked). Cover with minced lamb, then carefully distribute the ricotta mixture on the minced lamb and sprinkle with a little Swiss Emmental; Cover again with a layer of lasagne sheets. Repeat this process a total of three times, depending on the height of the lasagne shape.

Finally, cover the ricotta completely with the grated Emmental and let it rest for at least 1 hour. Preheat the oven to 150 ° C and cook the lasagne for about 50 minutes. Make sure that the cheese does not burn, cover with aluminum foil if necessary.

For the salad, wash the rocket and cut the leaves about 5 cm long. Quarter the cocktail tomatoes and season both with fine olive oil and balsamic vinegar, pepper and salt and arrange on the plates.

The lasagna is ready when the pasta plates are al dente - then divide into square pieces and serve with the salad.