2 lb (900 g) spinach, cleaned and trimmed
1 stick (8 Tbsp)4 oz (100 g) butter
1.4 kg (3 lb) fillet end leg of lamb, boned and minced
1 garlic clove, skinned and crushed
1 1/2 lb (700 g) tomatoes, skinned and chopped
3/8 cup (40 g) flour, plus 45 ml (3 level tbsp)
2 tsp (10 ml) dried oregano
2 tsp (10 ml) dried rosemary
1 1/4 cup (1/2 pint) 300 ml dry white wine
salt and freshly ground pepper
275 g (10 oz) lasagne
900 ml (1 1/2 pints) milk
8 oz (225 g) Lancashire cheese, grated
1. in a pan, gently cook the spinach, sprinkled with salt (do not add any liquid), for 3-4 minutes. Turn into colander, press with potato masher and chop.
2. In a large saucepan, melt half the butter and brown the lamb well. Stir in the garlic, spinach, tomatoes, 45 ml (3 level tbsp) flour and herbs. Cook for 1-2 minutes, then add the wine. Season. Bring to boil and simmer for about 30 minutes, uncovered. Cool.
3. Meanwhile, cook lasagne in a saucepan of fast boiling salted water, until tender, but not soft. Drain, being careful not to break lasagne sheets, and lay each sheet flat on a work surface.
4. Spread lamb mixture over the sheets and roll each up from the short side. Cut rolls into three, stand upright and pack tightly together in one large or two small 5 cm (2-inch) deep, straight-sided ovenproof dishes.
5. To make the sauce, meit me remaining butter in a pan, stir in the remaining flour and cook gently for 1 minute, stirring.
6. Remove pan from the heat and gradually stir in the milk. Bring to the boil and continue to cook, stirring, until the sauce thickens, then add seasoning to taste. Pour sauce over pasta and cover with foil.
7. Bake in the oven at 200°C (400°F) mark 6 for about 40 minutes, then uncover, sprinkle with cheese and grill until golden.
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