Fruity Moroccan Lamb & Kale 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

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 onion, chopped 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

Once the carrot and onion has softened, add the lamb mince, ras 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 dates, sultanas 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

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

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

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!

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