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Ms Baso seasons the meat with salt and pepper, then sears it in a pan lined with olive oil.
She dices the carrots, then mixes them into the lamb along with a tablespoon of tomato paste, half a carton of beef stock, two cans of tinned tomatoes and a heap of fresh herbs such as parsley and basil.
After leaving it to infuse in a slow cooker for eight hours, Ms Baso slices gluten-free lasagne sheets into thick strips of pasta and cooks in boiling water.
She loads the lamb mixture over the pasta and sprinkles a handful of grated parmesan cheese over the top before serving.