Moroccan Lamb & Kale Lasagne

Going back to a Gousto recipe I made a few years ago, I thought I’d give this fruity Moroccan lasagne another go especially for #NationalLasagneDay. Remembering that it was delicious but a little dry when I had made it previously, I tweaked the recipe slightly to my taste. Using a Moroccan spice mix of Ras El Hanout (you can find a small tub of this herb mix at any large supermarket), this is such a tasty dish and gives you a different flavour to your usual lasagne.

Cooking Time: 55 min

Ingredients (2 people):

  • 1 onion
  • 2 tbsp ras el hanout
  • Approx 6 lasagne verdi sheets (depending on the size/shape of your casserole dish)
  • 30g chopped dates
  • 30g sultanas
  • 1 carrot
  • 30g panko breadcrumbs
  • 30g grated cheddar
  • 3 tbsp tomato paste
  • 2 garlic cloves
  • 130g shredded kale
  • 250g lamb mince
  • 1 chicken stock cube
  • You will also need butter (40g), flour (40g), milk (375ml), coconut oil, salt & pepper

Method:

  1. Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6. Boil a kettle. Peel and chop the carrot finely. Peel and chop the onion finely. Peel and finely chop (or grate) the garlic.
  2. Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of coconut oil over a medium-high heat. Once hot, add the chopped onion, chopped carrot, a generous pinch of salt and cook for 5-8 min or until softened. Meanwhile, dissolve the chicken stock cube in 300ml boiled water
  3. Once the carrot and onion has softened, add the lamb mince, ras el hanout and chopped garlic to the pan and cook for 3-4 min, breaking the mince up as you go. Add the tomato paste, chicken stock, chopped dates, sultanas and shredded kale to the pan. Cover with a lid and cook for 5 min. Season generously with salt and pepper – this is your meat sauce
  4. Meanwhile, add 40g butter to a pot over a medium heat. Once melted, add 40g flour and stir for 2-3 min until a sandy coloured paste is formed – this is your roux
  5. Stir 3375ml milk gradually into the roux. Whisk constantly for 5-8 min or until a smooth, thick sauce remains, then remove from the heat. Season with salt and pepper and set aside – this is your béchamel sauce
  6. Spoon a layer of the béchamel sauce over the bottom of an oven-proof dish. Layer lasagne sheets over, then spread half of the meat sauce over. Repeat until all of your lasagne sheets have been used up, finishing with a layer of béchamel, then scatter the panko breadcrumbs and chese evenly over the top.
  7. Put the dish in the oven for 25-30 min or until the lasagne is cooked and the breadcrumbs are golden brown
  8. Leave the lasagne to cool slightly before serving as it will be extremely hot.

Please give my delicious lasagne a try and let me know what you think about the recipe and share your comments and photos with me across my social media – FacebookInstagram and Twitter.

Happy munching 🙂

Jen@jensfoodblog

#jensfoodblog

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