Lamb and Tomato Lasagnette

Steps

1. Bring a large pot of salted water to the boil. Prepare ingredients. Heat a drizzle of oil in a large, deep fry-pan on high heat. Cook mince for 3-4 minutes, until browned. Add onion and cook for a further 2-3 minutes, until softened.
2. Add salt and lasagnette spices to pan and cook for about 1 minute, until fragrant. Add wine/first measure of stock and simmer until almost evaporated, about 1 minute. Add tomato passata and second measure of stock, bring to a simmer and reduce heat to medium. Simmer for about 10 minutes, until thickened.
3. While sauce simmers, cut lasagne sheets in half, then quarters to form triangles. When sauce has 5 minutes simmer time remaining, cook pasta in pot of boiling water for 2-3 minutes, until tender. Drain well and toss with as little oil to prevent sticking.
4. When sauce has 1 minute simmer time remaining, add peas to pan and cook until heated through. Once sauce has thickened, remove pan from heat and toss through cooked pasta, courgette and Worcestershire sauce. Season to taste.
5. Thinly shred lettuce and toss in a bowl with mayonnaise and lemon zest and juice. Season to taste.
6. To serve, divide Iamb lasagnette between plates and sprinkle with Parmesan cheese. Serve shredded iceberg on the side.