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
- 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.
- 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
- 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
- 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
- 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
- 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.
- Put the dish in the oven for 25-30 min or until the lasagne is cooked and the breadcrumbs are golden brown
- Leave the lasagne to cool slightly before serving as it will be extremely hot.
Happy munching 🙂