Classic Mutton Lasagna

1.Preheat your oven to 180°C (350°F).

2.Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped red onions and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

3.Add the minced mutton to the skillet. Cook, stirring frequently, until the meat is browned and cooked through, about 8-10 minutes. Season with salt, pepper, dried oregano, and dried basil.

4.Add the chopped fresh tomatoes to the meat mixture. Stir well and let it simmer on low heat for 10-15 minutes until the sauce thickens slightly. Adjust seasoning if needed. Remove from heat.

5.To prepare the béchamel sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid lumps.

6.Gradually whisk in the whole milk, continuing to stir until the sauce thickens and becomes smooth, about 5-7 minutes. Season with a pinch of salt and pepper. Remove from heat.

7.In a baking dish (approximately 9x13 inches), spread a thin layer of the mutton tomato sauce on the bottom.

8.Place a layer of lasagna sheets over the sauce, covering the base evenly.

9.Spread one-third of the mutton tomato sauce over the lasagna sheets.

10.Drizzle or spread a portion of the béchamel sauce over the meat layer.

11.Sprinkle a generous handful of shredded mozzarella over the béchamel.

12.Repeat the layering process two more times: lasagna sheets, mutton sauce, béchamel, and mozzarella.

13.Finish the top layer with béchamel sauce and sprinkle the finely grated Parmesan cheese evenly over it.

14.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

15.Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.

16.Allow the lasagna to rest for 10 minutes before slicing to help it set.

17.Garnish with fresh basil leaves if desired and serve warm.