Moroccan lamb lasagne
Homemade lamb lasagne with fresh pasta sheets, spiced lamb and apricot sauce, and creamy béchamel, baked until golden and bubbling for a rich, comforting dish.
Updated : 07 January, 2026
Easy
More than 1 hour.
Ingredients
For the fresh lasagne
275 grams
Flour
3
Eggs
For the spice blend
2 teaspoon
Ground coriander
2 teaspoon
Ground paprika
1 teaspoon
Cinnamon
1 teaspoon
Allspice
0.5 teaspoon
Cardamom
0.25 teaspoon
Curcuma
0.25 teaspoon
Cloves
0.25 teaspoon
Ginger powder
For the lamb sauce
1 tablespoon
Rapeseed oil
2
Onion
1
Carrot
400 grams
Lamb mince
3 clove
Garlic
2 tablespoon
Tomato purée
500 milliliters
Meat broth
75 grams
Dried apricots
200 grams
Spinach
to taste
Salt
to taste
Ground black pepper
For the béchamel sauce
50 grams
Butter
50 grams
Flour
500 milliliters
Milk
pinch
Nutmeg
50 grams
Feta
50 grams
Parmesan
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To make the pasta dough, tip the flour onto a clean work surface and form a well in the centre. Crack the eggs into the well and gradually mix them into the flour using a fork until everything comes together. Bring the mixture into a ball and knead until smooth and elastic. Wrap the dough in cling film and chill in the fridge for 30 minutes.
Step 2
While the pasta rests, combine all the ingredients for the spice blend and set aside.
Step 3
For the lamb sauce, heat the oil in a large saucepan over a medium heat. Add the chopped onions and carrot with a pinch of salt and cook for 8-10 minutes, until softened. Stir in the lamb mince, spice blend and garlic and cook for 5 minutes, stirring constantly, until the meat is browned. Add the tomato purée, lamb stock, apricots and spinach, then season with salt and pepper. Bring to a gentle simmer and cook for 20 minutes, until the spinach is soft and the liquid has reduced. Remove from the heat and set aside.
Step 4
Remove the pasta dough from the fridge and divide it into four pieces. Take one piece and pass it through a pasta machine on the widest (0) setting five or six times. Reduce the setting by one notch and roll it through again. Fold the pasta, reduce the setting once more and roll again. Continue folding, rolling and reducing the setting until the pasta is the thickness of lasagne sheets.
Step 5
Cut each strip in half and place on a lightly floured tray. Cover with a clean, damp tea towel while you repeat the process with the remaining dough. You should end up with eight wide lasagne sheets. Alternatively, roll the dough by hand: divide it into eight pieces and roll each one very thinly with a rolling pin, keeping them about 9cm (3½in) wide and roughly 28cm (11in) long. Trim the ends before using.
Step 6
To make the béchamel sauce, melt the butter in a medium saucepan over a low heat. Stir in the flour until smooth, then gradually add the milk, stirring well between each addition. Once all the milk is incorporated, gently simmer for 3 minutes, until the sauce is smooth and thickened. Season with nutmeg, salt and pepper.
Step 7
Preheat the oven to 180°C. Lightly grease a 2-litre (3½-pint) lasagne dish with oil. Spoon one-third of the lamb sauce into the base, cover with lasagne sheets, then spread over one-third of the béchamel. Repeat the layers twice more, finishing with béchamel on top. Trim the pasta sheets as needed; you may not need them all.
Step 8
Crumble the feta over the top and sprinkle with Parmesan. Bake for 30 minutes, until golden brown and bubbling. Serve hot.
Author note
Share the recipe
