Moroccan Lamb Lasagna

with Sweet Potatoes and Spinach

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Instructions

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1 Prep

Preheat the oven to 200°C/ 180°C. Peel and finely chop the onion and sweet potatoes. Wash, trim and roughly chop the spinach. Grate the Parmesan

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2 Fry

Heat a large pan over a medium-low heat with a drizzle of olive oil. Cook the onion with a pinch of salt for 5 min until soft. Add the lamb mince (break it up with a spatula) and ras el hanout, increase the heat to medium high and cook for 4 min further until brown and crispy. 

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3 Simmer

Add the sweet potatoes, water, tomato paste, stock cube, spinach, raisins and tomato passata. Simmer, covered, for 12 min or until the sweet potatoes are soft. 

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4 Make béchamel

Meanwhile, melt the butter in a saucepan over a medium heat. Add the flour and stir until a sandy paste has formed. Gradually add the milk and whisk for 3-4 min until thickened. Season with salt and pepper

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5 Layer

Pour half of the lamb sauce over the bottom of an oven-proof dish. Top with half of the lasagna sheets (see pro tip). Repeat. Cover with the béchamel, top with the panko bread crumbs, followed by the grated Parmesan

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6 Bake

Bake for 25-30 min or until the pasta is cooked. 

Tips for fussy eaters

Leave the raisins out if you don't like to mix your sweet and savouries!

Pro tip

You may need to layer the sauce and lasagna sheets differently depending on the size of your dish.

Worth the wait!

Cooking Time: 55 min

Equipment Required: Blender

Cals 1044 · Prot 53 · Carbs 117 · Fat 44

Ingredients

Number of people

Sauce

Lean lamb mince 350 Grams
Red onion 1 Piece
Sweet potatoes 400 Grams
Spinach 200 Grams
Olive oil 1 Tbsp
Ras el hanout 5 Grams
Water 300 ML
Tomato paste 70 Grams
Chicken stock cube 1 Piece
Golden raisins 30 Grams
Tomato passata 200 Grams

White sauce

Salted butter 20 Grams
Plain flour 10 Grams
Whole milk 200 ML
Black pepper 0.5 Tsp
Salt 0.5 Tsp

Other

Parmesan 30 Grams
Lasagna sheets 6 Piece
Panko bread crumbs 10 Grams

Worth the wait!

Cooking Time: 55 min

Equipment Required: Blender

Cals 1044 · Prot 53 · Carbs 117 · Fat 44

Instructions

photo

1 Prep

Preheat the oven to 200°C/ 180°C. Peel and finely chop the onion and sweet potatoes. Wash, trim and roughly chop the spinach. Grate the Parmesan

photo

2 Fry

Heat a large pan over a medium-low heat with a drizzle of olive oil. Cook the onion with a pinch of salt for 5 min until soft. Add the lamb mince (break it up with a spatula) and ras el hanout, increase the heat to medium high and cook for 4 min further until brown and crispy. 

photo

3 Simmer

Add the sweet potatoes, water, tomato paste, stock cube, spinach, raisins and tomato passata. Simmer, covered, for 12 min or until the sweet potatoes are soft. 

photo

4 Make béchamel

Meanwhile, melt the butter in a saucepan over a medium heat. Add the flour and stir until a sandy paste has formed. Gradually add the milk and whisk for 3-4 min until thickened. Season with salt and pepper

photo

5 Layer

Pour half of the lamb sauce over the bottom of an oven-proof dish. Top with half of the lasagna sheets (see pro tip). Repeat. Cover with the béchamel, top with the panko bread crumbs, followed by the grated Parmesan

photo

6 Bake

Bake for 25-30 min or until the pasta is cooked. 

Tips for fussy eaters

Leave the raisins out if you don't like to mix your sweet and savouries!

Pro tip

You may need to layer the sauce and lasagna sheets differently depending on the size of your dish.

Ingredients

Number of people

Sauce

Lean lamb mince 350 Grams
Red onion 1 Piece
Sweet potatoes 400 Grams
Spinach 200 Grams
Olive oil 1 Tbsp
Ras el hanout 5 Grams
Water 300 ML
Tomato paste 70 Grams
Chicken stock cube 1 Piece
Golden raisins 30 Grams
Tomato passata 200 Grams

White sauce

Salted butter 20 Grams
Plain flour 10 Grams
Whole milk 200 ML
Black pepper 0.5 Tsp
Salt 0.5 Tsp

Other

Parmesan 30 Grams
Lasagna sheets 6 Piece
Panko bread crumbs 10 Grams
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