Moroccan Lamb Lasagna

Name: Moroccan Lamb Lasagna with Sweet Potatoes and Spinach
Total time: 55 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Lean Lamb Mince; 1 Piece of Red onion; 400 Grams of Sweet potatoes; 200 Grams of Spinach; 1 Tbsp of Olive oil; 5 Grams of Ras el hanout; 300 ML of Water; 70 Grams of Tomato paste; 1 Piece of Chicken stock cube; 30 Grams of Golden raisins; 200 Grams of Tomato passata; 20 Grams of Butter; 10 Grams of Plain flour; 200 ML of Whole milk; 1 Tsp of Black pepper; 1 Tsp of Salt; 30 Grams of Parmesan; 6 Piece of Lasagna sheets; 10 Grams of Panko bread crumbs

with Sweet Potatoes and Spinach

Worth the wait!

41 Reviews

Cals 1146 · Prot 64 · Carbs 118 · Fat 43

Family Friendly

55 min

Moroccan Lamb Lasagna with Sweet Potatoes and Spinach

Worth the wait!

41 Reviews

Cals 1146 · Prot 64 · Carbs 118 · Fat 43

Family Friendly

Ingredients

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 4*5*9*15*

1 Piece

Golden raisins 14*

30 Grams

Tomato passata

200 Grams

White sauce

Butter 4*

20 Grams

Plain flour 10*11*

10 Grams

Whole milk 4*

200 ML

Black pepper

0.5 Tsp

Salt

0.5 Tsp

Other

Parmesan 4*

30 Grams

Lasagna sheets 5*9*10*11*

6 Piece

Panko bread crumbs 10*11*12*

10 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *14 Sulphur Dioxide, *10 Wheat, *11 Gluten, *12 Lupin

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	5054 / 1146
Fats (g)	42.5
of which saturated (g)	25.8
Carbohydrates (g)	118
of which sugars (g)	33
Fibers (g)	15
Proteins (g)	63.8
Salt (g)	6.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.

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.

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.

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.

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 bechamel, top with the panko bread crumbs, followed by the grated Parmesan.