Recipe by Chef Laura Kenny, Real Food Catering
Yield: 4 servings
Prep time: 35 minutes
Cook time: 80 minutes
Preheat oven to 375°F. To prepare bechamel sauce, heat cream until almost boiling. Remove from heat and stir in ¼ cup parmesan cheese. Set aside.
In a small pan, cook ground lamb over medium heat until cooked through. Season lightly with salt and pepper. Drain from fat and set aside.
Assemble lasagna in a 7x9x4-inch ovenproof dish, coat bottom with ½ cup marinara sauce. Top with a single layer of pasta, then ¾ cup marinara, then half of the ground lamb. Place a second layer of pasta, top with bechamel and sprinkle with ¼ cup mozzarella cheese. Top with spinach and remaining lamb, then final layer of pasta. Top with remaining 1¾ cups marinara and remaining parmesan and mozzarella cheese. Cover dish with foil and place on an oven-proof tray. Bake at 375°F for 40 minutes. Remove foil and continue to bake until top is bubbly and browned. Let stand 20 minutes before serving.