Moroccan Style Lasagna

I really like to make good use of my leftovers. No waste. Plus the flavours come out really nice. Last Sunday I roasted a leg of lamb. It was quite big so I had a big portion left. Normally I do a curry. This time I was inspired to do lasagna , I done it before with pork leftovers and it came really tasty. This lasagna tastes a bit like a very mild curry, and it's basically the same ingredients I normally use to make a curry. Good to change and try new things. As I always say keep it interesting.

Moroccan Lasagna

Ingredients

Lasagna sheets
400g butternut squash
300g cooked lamb (you can easily do this with lamb mince)
200g baby spinach
2 onions
2 cloves of garlic
1tsp ground cinnamon
1tsp ground coriander
1tsp ground cumin
300 ml of vegetable or lamb stock
2 tbsp tomato puree'
1 tin chopped tomatoes
Seasoning
Bread crumbs
Olive oil

For the white sauce

Ingredients

450ml of full fat milk
40g butter
40g plain flour
Pinch of nutmeg
Seasoning

Preparation time: 20 minutes
Cooking time: about an hour
Total Time: Over an hour
Serves : 4
Level : Medium

Method

Heat some oil in a pan , add the onions, garlic and butternut squash in the pan , cover and leave to cook slowly for ten minutes, or until everything is soft. Cut the butternut squash into 2cm cubes (approximately) . Add all your spices to the pan stir in and cook for another minute. Add the lamb, (if it's mince brown it all over first). Add the tomato paste, the chopped tomatoes and the stock. bring to a boil and leave to cook uncovered for about 20 minutes. This will give you the time to prepare the white sauce. Melt the butter, and add the flour to it, cook for a minute or so. Add the milk slowly and stir constantly . Heat up slowly until thick enough. Leave a little while on the side. Return to your lamb sauce now, taste it and see if it needs any seasoning. Add the spinach and cover for 3 minutes. It will look like a lot of spinach, but it will wilt away. Uncover , stir and take off the heat.
Start layering your lasagna, first pour a little white sauce on the bottom of an oven proof dish and layer your sheets neatly to cover the base. Now pour some lamb sauce and a little more white sauce. Keep doing this until you fill your dish and finish your lamb sauce. Final layer should be of the lasagna sheets covered with the white sauce and sprinkle over the golden bread crumbs. Put in a preheated oven 190 degrees, middle shelf. Bake for about 35 minutes. Take out and leave to cool for 15 minutes before serving . Serve with garlic bread.