Having guests who love Italian food was as good a reason as any to make a big pot of lamb ragu for a lamb lasagna. I don't make it often because there is too much for Brad and I to eat by ourselves. Here is my simple recipe for lamb sauce:
Start with soffrito:
Saute chopped carrots, onions and celery in a little olive oil with salt and pepper. When veggies are tender, add 1 pound of ground lamb.
Next add 3 pounds of lamb, cut into small cubes (I use leg as it is leaner than shoulder), and brown the meat.
Next add 1 can of chicken broth with 1 beef boullion cube and a tube of tomato paste stirred in. Add a glass of red wine. Bring to a boil, cover and let sauce simmer for at least an hour and a half, until sauce has reduced and is desired thickness.
16 oz. of fresh buffalo mozzarella, sliced thinly
1 1/2 c. shredded mozzarella
1 c. grated parmagiano
4 c. bechamelle sauce
I use freshly made pasta dough, that is very thin (do not boil). Packaged lasagna noodles can be substituted.
Layer pasta, meat sauce, bechamelle, a combination of fresh and grated mozzarella, and a generous sprinkle of parmigiano.
I used 4 layers of pasta, and ended with pasta, bechamelle and cheese.