Moroccan Lamb Lasagna

with Sweet Potatoes and Spinach
Worth the wait!
175 Reviews
Cals 1240 · Prot 61 · Carbs 119 · Fat 61
Family-Friendly
Try Hello Chef Now
55 min
Moroccan Lamb Lasagna with Sweet Potatoes and Spinach
Worth the wait!
175 Reviews
Cals 1240 · Prot 61 · Carbs 119 · Fat 61
Family-Friendly
Try Hello Chef Now
Download PDF
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 4*5*9*15*
1 Piece
Golden raisins 14*
30 Grams
Tomato passata
200 Grams
White sauce
Salted 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*10*
6 Piece
Panko bread crumbs
10 Grams

Allergens

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

Before you start

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

Instructions

Prep

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.
Fry

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.
Simmer

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.
Make béchamel

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.
Layer

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.
Bake

6 Bake

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