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Fruity Moroccan Lamb & Kale Lasagne

Fruity Moroccan Lamb & Kale Lasagne

4.5rating out of 5

(1899 reviews from our customers)

Prep Time

55 min



What makes this delicious lamb lasagne Moroccan is the addition of ras el hanout, a wonderfully redolent North African spice blend. We've added dates and sultanas for some natural sweetness. Layered with iron-rich kale and a simple homemade béchamel sauce, this is comfort food with a temptingly exotic twist!

Prep Time

55 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 brown onion
6 lasagne verdi sheets †
30g sultanas
2 garlic cloves
tomato paste 3.18
1 tbsp tomato paste †
160g shredded kale
Panko breadcrumbs edit
30g panko breadcrumbs †
chopped dates
30g chopped dates
2 tbsp ras el hanout
British Lamb mince2
250g British lamb mince
1 carrot
chicken stock cube (new 5/18)
1 chicken stock cube †
You Will Need
Oven-proof dish, butter, flour, milk, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 6 lasagne sheets<span class="strong">†</span>
  • 1 bag of sultanas (30g)
  • 1 garlic clove
  • 1 tbsp tomato paste<span class="strong">†</span>
  • 160g shredded kale
  • 30g panko breadcrumbs<span class="strong">†</span>
  • 1 bag of chopped dates (30g)
  • 1 tbsp ras el hanout
  • 250g British lamb mince
  • 1 carrot
  • 1 Knorr chicken stock cube<span class="strong">†</span>
Typical Values per 100g per serving
Energy 738 kJ
176 kcal
3053 kJ
726 kcal
of which saturates
6.1 g
2.2 g
25.4 g
9.1 g
of which sugars
21.5 g
7.8 g
89 g
32.1 g
Fibre 1.6 g 6.6 g
Protein 9.4 g 38.7 g
Salt 0.78 g 3.22 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
6 lasagne sheets
durum wheat (gluten), may contain egg
1 bag of sultanas (30g)
sultanas, sunflower oil
1 garlic clove
1 tbsp tomato paste
tomatoes (sulphites)
160g shredded kale
30g panko breadcrumbs
wheat flour (gluten), sugar, salt, yeast
1 bag of chopped dates (30g)
dates 95%, rice flour
1 tbsp ras el hanout
paprika, caster sugar, cumin seed, roasted coriander seed, sea salt, black pepper, fennel seeds, kibbled chilli, cinnamon, pimento berries, turmeric, pink peppercorns, cardamom, mace, rose petals, black onion seed, ginger, nutmeg, star anise, white pepper, clove
250g British lamb mince
lamb (100%)
1 carrot
1 Knorr chicken stock cube
Salt, potato starch, vegetable fats (palm, shea butter, sal butter), yeast extract, sugar, chicken fat (2%), chicken (1%), spices (turmeric, pepper CELERY seeds), flavourings, onion powder, maltodextrin, lemon juice powder, parsley, caramel syrup, antioxidant (extracts of rosemary).
  • Allergens highlighted by † (gluten, sulphites, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Moroccan Lamb Lasagne

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Boil a kettle

Peel and chop the carrot[s] finely

Peel and chop the brown onion[s] finely 

Peel and finely chop (or grate) the garlic


2 Moroccan Lamb Lasagne

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of olive oil over a medium-high heat 

Once hot, add the chopped onionchopped carrot, a generous pinch of salt and cook for 5-8 min or until softened

Meanwhile, dissolve the chicken stock cube[s] in 300ml [600ml] boiled water

3 Moroccan Lamb Lasagne

Once the carrot and onion has softened, add the lamb minceras el hanout and chopped garlic to the pan and cook for 3-4 min, breaking the mince up as you go

Add the tomato paste, chicken stock, chopped datessultanas and shredded kale to the pan

Cover with a lid and cook for 5 min 

Season generously with salt and pepper – this is your meat sauce

4 Moroccan Lamb Lasagne

Meanwhile, add 30g [60g] butter to a pot over a medium heat

Once melted, add 30g [60g] flour and stir for 2-3 min until a sandy coloured paste is formed – this is your roux

5 Moroccan Lamb Lasagne

Stir 350ml [700ml] milk gradually into the roux

Whisk constantly for 5 min or until a smooth, thick sauce remains, then remove from the heat

Season with salt and pepper and set aside – this is your béchamel sauce

6 Moroccan Lamb Lasagne

Spoon a layer of the béchamel sauce over the bottom of an oven-proof dish

Layer 3 lasagne sheets over, then spread half of the meat sauce over

Repeat until all of your lasagne sheets have been used up, finishing with a layer of béchamel, then scatter the panko breadcrumbs evenly over the top – this is your lasagne 

Tip: scattering from up high ensures even distribution!


7 Moroccan Lamb Lasagne

Put the dish in the oven for 25-30 min or until the lasagne is cooked and the breadcrumbs are golden brown



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Leave the lasagne to cool slightly before serving as it will be extremely hot


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