Moroccan Lamb Lasagne
Ingredients
- 2 tbsp. olive oil
- 1 medium onion, finely chopped
- 75 g (3oz) butternut squash, diced
- 1 tsp. each ground cumin, coriander and cinnamon
- 500 g (1lb 2oz) minced lamb
- 300 mL (½ pint) hot lamb stock
- 75 g (3oz) dried apricots, roughly chopped
- 2 tbsp. tomato purée
- 200 g (7oz) baby spinach
- 40 g (1½oz) butter
- 40 g (1½oz) plain flour
- 450 mL (¾ pint) milk
- ¼ tsp freshly grated nutmeg
- 6 lasagne sheets
- 50 g (2oz) fresh brown breadcrumbs
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