Upgrade lasagne night with this spiced harissa version. Lamb mince is full of flavour and compliments the salty feta béchamel well.
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Yields:
4
Prep Time:
25 mins
Cook Time:
1 hr 25 mins
Total Time:
1 hr 50 mins
Ingredients
1 Tbsp. olive oil
1 red onion, finely chopped
1 carrot, finely diced
1 celery stick, finely chopped
2 cloves garlic, finely sliced
500 g20% fat lamb mince
2 Tbsp. tomato purée
400 g tin chopped tomatoes
400 g tin cooked green lentils, drained
400 ml lamb stock
2 Tbsp. rose harissa
200 g feta, crumbled
30 g pine nuts
10 fresh lasagne sheets
For the béchamel
50 g butter
50 g plain flour
700 ml whole milk
1/2 Tbsp. ras el hanout
Directions
Step 1Heat the oil in a large, deep frying pan and fry the onion, carrot and celery for 8-10min until soft. Add the garlic and continue to cook for 1-2min. Add the lamb mince and fry for 4-5min, until browned, breaking up the mince with a wooden spoon as it cooks. Add the tomato purée and cook for 2-3min before adding the chopped tomatoes, drained lentils and lamb stock. Simmer for 15-20min, until the stock has reduced but the mince is still saucy. Stir through the harissa and season to taste.
Step 2Meanwhile, make the béchamel. Melt the butter in a small-medium saucepan over a gentle heat. Add the flour and stir quickly until a paste forms. Cook on a gentle heat for 2min, until it starts to smell toasty. Gradually add the milk, whisking continuously to avoid lumps forming, until you have a smooth sauce. Whisk in the ras el hanout and continue to cook for 6-8min, stirring continuously, until sauce has thickened. Set aside.
Step 3Preheat oven to 200°C (180°C fan) mark 6. Spoon around ⅙ of the lamb mixture into the base of a 20cm x 25cm deep baking dish. Spoon over some of the béchamel and scatter over ⅙ the feta and pine nuts. Top with two sheets of lasagne and repeat 5 more times, finishing with a final layer of béchamel, feta and pine nuts.
Step 4Bake for 45min, or until golden on top and bubbling. Remove from oven and leave to rest for 5-10min before serving.
GET AHEAD:
Make the lasagne up to the end of step 3 up to 2 days before serving. Give the lasagne an extra 5-10min if cooking from chilled.
Per serving:
Calories: 1065
Protein: 58g
Fat: 62g
Saturates: 29g
Carbs: 63g
Sugars: 19g
Fibre: 9g
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Sarah is Good Housekeeping's Kitchen and Homes Director, looking after all things food and homes for the brand. Sarah started her career in journalism, then retrained as a chef 15 years ago following a lifelong dream to work in food. Since retraining, she has worked as a private chef, assisted on tv commercials, created recipes for some of the country's leading brands and became the go-to birthday and wedding cake baker in her friends and family network. In 2025, she was shortlisted for Cookery Writer of the Year by the Guild of Food Writers
