This Moroccan-inspired lasagne recipe is made with lamb mince, apricots, cinnamon, cumin and coriander.
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Yields:
6
Prep Time:
30 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 45 mins
Cal/Serv:
375
Ingredients
2 Tbsp. olive oil
1 medium onion, finely chopped
75 g (3oz) butternut squash, diced
1 tsp. each ground cumin, coriander and cinnamon
500 g (1lb 2oz) minced lamb
300 ml (1/2 pint) hot lamb stock
75 g (3oz) dried apricots, roughly chopped
2 Tbsp. tomato purée
200 g (7oz) baby spinach
40 g (1 1/2oz) butter
40 g (1 1/2oz) plain flour
450 ml (3/4 pint) milk
1/4 tsp freshly grated nutmeg
6 lasagne sheets
50 g (2oz) fresh brown breadcrumbs
Directions
Step 1
Heat oil in a pan and add onion and squash. Cover; cook gently for 10min until softened. Stir in spices; cook for 1min. Add lamb; brown for 5min. Add stock, apricots and tomato purée. Simmer for 20min, stirring occasionally.
Step 2
Take off the heat and add spinach. Taste for seasoning, then preheat the oven to 180°C (160°C fan) mark 4.
Step 3
Melt the butter in a pan and add the flour. Cook for 1min, stirring constantly. Take the pan off the heat and gradually add the milk, mixing well after each addition. Put the pan back on the heat and cook for 5min, stirring well, until the sauce has thickened. Stir in the nutmeg and season to taste.
Step 4
Spoon a third of the sauce over the bottom of a freezerproof ovenproof dish 25.5cm (10in) x 15cm (6in) ; top with three lasagne sheets. Spread the meat mixture on top, followed by a third more of the sauce. Top with remaining lasagne sheets, sauce and the breadcrumbs. 5 Bake for 30min or until sauce is bubbling and the breadcrumbs are crisp.
Step 5
Serve with steamed broccoli.
Per Serving:
Calories: 375
Total carbs: 34 g
Sugars: 12 g
Total fat: 84 g
Saturated fat: 8 g
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