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Delicious Moroccan Lamb Mince Lasagne Recipe

Moroccan lamb mince lasagne with feta cheese recipe

This is the most amazing North African inspired lamb mince lasagne recipe made with warm Moroccan spices and crumbly, creamy feta cheese.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 55 minutes
Course Dinner, Lazy Lunch
Cuisine Mediterranean, Moroccan
Servings 6

Ingredients
  

  • 500 g lamb mince
  • 1 carrot, diced
  • 1 onion, diced
  • 1 celery, diced
  • 25 g of butter
  • 1 garlic clove, chopped or crushed
  • A dash of red wine vinegar or balsamic vinegar
  • 125 ml (or ½ cup) of dry white wine
  • 250 ml (or 1 cup) go crushed tomatoes
  • 1 tablespoon of tomato puree
  • 400 ml (or just over 1 ½ cups) of lamb or beef stock
  • 1 tablespoon Ras el Hanout
  • ½ tablespoon sumac
  • 9 sheets of lasagne
  • 150 g of feta cheese
  • Garnish (optional) fresh oregano and dried rose petals

For the Béchamel sauce

  • 50 g of salted butter
  • 50 g of all purpose flour
  • 500 ml (or 2 cups) of milk preferably full fat

Instructions
 

Start with the meat sauce

  • Place a large frying pan on a medium heat and add some olive oil. When hot, add the onion, carrot, celery and garlic and fry for 4 minutes. Add the butter and vinegar and stir through. Caramelise the mix for another 1-2 minutes.
  • Add the lamb mince and brown the surface and break up the mince and mix it into the vegetables.
  • When the mince has all browned and there is no raw colour left add the Ras el Hanout, sumac, wine and crushed tomatoes. Simmer the sauce so that it reduces by up to half.
  • Add the stock and tomato purée and cook for about 20 minutes or until the sauce has a thick consistency.

Whilst the meat sauce is cooking prepare the Béchamel sauce in a pan

  • First melt the butter and when it is foaming add the flour and whisk to make smooth.
  • Add the milk and continue to whisk slowly until the sauce thickens and will coat the back of a spoon. Take off the heat and (optionally) stir in some oregano and rose petals.

Make the lasagne

  • To construct the lasagne, spoon a third of the meat sauce in a rectangular oven dish and spread evenly on the bottom.
  • Place 3 lasagne sheets over the top side by side being careful that they do not overlap.
  • Pour over a third of the bechamel sauce and spread it evenly to coat all of the pasta. Crumble over a third of the feta.
  • Repeat this 3 times for a 3 layered lasagne.
  • Place in a preheated oven at 200℃/ 392°F and bake for 25 minutes.
  • Garnish with fresh oregano and dried rose petals and serve.