Put the leeks,
carrots, turnips and lamb in a saucepan with the
bouquet garni and stock.
Bring to the boil, reduce
the heat, cover and simmer gently for about 1 hour
or until the lamb is tender.
Blend the flour with
the water and stir into the lamb. Bring to the boil
and cook for 2 minutes, stirring until thickened.
Stir in half the cream, the mint and seasoning to
taste.
Put a thin layer of the meat mixture in the
base of a fairly shallow ovenproof dish. Top with a
layer of lasagne.
Put half the meat in the dish, top
with lasagne and then repeat the layers.
Beat the
eggs and milk with the remaining cream. Season with
salt and pepper and pour over. Sprinkle with the
cheese.
Bake in the oven at 190°C/375°F/gas mark 5
for about 40 minutes until the topping is set and
golden and the pasta feels tender when a knife is
inserted through the centre.