Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
4726 / 1129
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Preheat the oven to 200°C/ 180°C. Peel and finely chop the onion and sweetpotatoes. Wash, trim and roughly chop the spinach. Grate the Parmesan.
Heat a large pan over a medium-low heat with a drizzle of oliveoil. Cook the onion with a pinch of salt for 5 min until soft. Add the lambmince (break it up with a spatula) and raselhanout, increase the heat to medium high and cook for 4 min further until brown and crispy.
Add the sweetpotatoes, water, tomatopaste, stockcube, spinach, raisins and tomatopassata. Simmer, covered, for 12 min or until the sweetpotatoes are soft.
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.
Pour half of the lamb sauce over the bottom of an oven-proof dish. Top with half of the lasagnasheets (see pro tip). Repeat. Cover with the bechamel, top with the pankobreadcrumbs, followed by the grated Parmesan.