We’re taking a classic Italian dish and infusing it with mouthwatering Moroccan spices for a flavourful fusion dinner. Harissa paste, fennel seeds & NOMU Moroccan Rub make the chicken mince unforgettable, while the al dente lasagne sheets and creamy bechamel make it familiar. Enjoy your new food memory, Chef!
Serving guide
Choose your portion size.
CRUNCHY SEEDS
Preheat the oven to 200°C. Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MMMOROCCAN MINCE
Bring a pot of salted water to the boil. Return the pan to medium heat. Fry the Onion until it turns golden, 5-6 minutes. Add in the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the spice blend and the harissa paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato and 150ml [300ml]|#7DA0D7 of water. Simmer until thickened, 10-12 minutes. Remove from the heat, add a sweetener (to taste), and season.
PREP STEP
When the pot of salted water is boiling, add the lasagne sheets - 4 sheets at a time. Cook until al dente, 6-8 minutes (shifting occasionally). Remove from the pot and immediately place in a bowl of cold water. Once cooled, drain on a clean tea towel in a single layer. Cut the lasagne layers into thick ribbons and toss through a drizzle of olive oil. Reserve the pasta water.
BEGIN THE BECHAMEL
Place a pot over medium heat with 20g [40g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out until lightly golden, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens. If the béchamel is too thick for your liking, add the reserved pasta water until a saucy consistency. Remove from the heat and season.
LAYER THE LASAGNE
If your pan is not oven-proof, transfer the saucy mince to a baking dish. Dollop ¾ of the béchamel sauce over the mince and mix it slightly, creating a marble effect. Gently mix the lasagne ribbons through the saucy mince. Top with the remaining bechamel sauce and cheese. Bake in the hot oven until the cheese is melted, 10-12 minutes.
LIP-SMACKING LASAGNA
Dish up a heaped helping of the lasagna and garnish with the pumpkin seeds. Tuck in, Chef!
Pumpkin Seeds - 10g
Onion - 1
Free-range Lamb Mince - 150g
Spice Blend - 12.5ml
Pesto Princess Harissa Paste - 30ml
Cooked Chopped Tomato - 100g
Lasagne Sheets - 4
Cake Flour - 20ml
Low Fat UHT Milk - 100ml
Cheddar Cheese - 60g
CRUNCHY SEEDS
Preheat the oven to 200°C. Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MMMOROCCAN MINCE
Bring a pot of salted water to the boil. Return the pan to medium heat. Fry the Onion until it turns golden, 5-6 minutes. Add in the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the spice blend and the harissa paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato and 150ml [300ml]|#7DA0D7 of water. Simmer until thickened, 10-12 minutes. Remove from the heat, add a sweetener (to taste), and season.
PREP STEP
When the pot of salted water is boiling, add the lasagne sheets - 4 sheets at a time. Cook until al dente, 6-8 minutes (shifting occasionally). Remove from the pot and immediately place in a bowl of cold water. Once cooled, drain on a clean tea towel in a single layer. Cut the lasagne layers into thick ribbons and toss through a drizzle of olive oil. Reserve the pasta water.
BEGIN THE BECHAMEL
Place a pot over medium heat with 20g [40g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out until lightly golden, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens. If the béchamel is too thick for your liking, add the reserved pasta water until a saucy consistency. Remove from the heat and season.
LAYER THE LASAGNE
If your pan is not oven-proof, transfer the saucy mince to a baking dish. Dollop ¾ of the béchamel sauce over the mince and mix it slightly, creating a marble effect. Gently mix the lasagne ribbons through the saucy mince. Top with the remaining bechamel sauce and cheese. Bake in the hot oven until the cheese is melted, 10-12 minutes.
LIP-SMACKING LASAGNA
Dish up a heaped helping of the lasagna and garnish with the pumpkin seeds. Tuck in, Chef!
Pumpkin Seeds - 20g
Onion - 1
Free-range Lamb Mince - 300g
Spice Blend - 25ml
Pesto Princess Harissa Paste - 60ml
Cooked Chopped Tomato - 200g
Lasagne Sheets - 8
Cake Flour - 40ml
Low Fat UHT Milk - 200ml
Cheddar Cheese - 120g
CRUNCHY SEEDS
Preheat the oven to 200°C. Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MMMOROCCAN MINCE
Preheat the oven to 200°C. Bring a pot of salted water to the boil. Return the pan to medium heat. Fry the Onion until it turns golden, 6-8 minutes. Add in the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the spice blend and the harissa paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato and 450ml [600ml]|#7DA0D7 of water. Simmer until thickened, 12-15 minutes. Remove from the heat, add a sweetener (to taste), and season.
PREP STEP
When the pot of salted water is boiling, add the lasagne sheets - 4 sheets at a time. Cook until al dente, 6-8 minutes (shifting occasionally). Remove from the pot and immediately place in a bowl of cold water. Once cooled, drain on a clean tea towel in a single layer. Cut the lasagne layers into thick ribbons and toss through a drizzle of olive oil. Reserve the pasta water.
BEGIN THE BECHAMEL
Place a pot over medium heat with 60g [80g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out until lightly golden, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens. If the béchamel is too thick for your liking, add the reserved pasta water until a saucy consistency. Remove from the heat and season.
LAYER THE LASAGNE
If your pan is not oven-proof, transfer the saucy mince to a baking dish. Dollop ¾ of the béchamel sauce over the mince and mix it slightly, creating a marble effect. Gently mix the lasagne ribbons through the saucy mince. Top with the remaining bechamel sauce and cheese. Bake in the hot oven until the cheese is melted, 10-12 minutes.
LIP-SMACKING LASAGNA
Dish up a heaped helping of the lasagna and garnish with the pumpkin seeds. Tuck in, Chef!
Pumpkin Seeds - 30g
Onions - 2
Free-range Lamb Mince - 450g
Spice Blend - 37.5
Pesto Princess Harissa Paste - 90ml
Cooked Chopped Tomato - 300g
Lasagne Sheets - 12
Cake Flour - 60ml
Low Fat UHT Milk - 300ml
Cheddar Cheese - 180g
CRUNCHY SEEDS
Preheat the oven to 200°C. Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
MMMOROCCAN MINCE
Preheat the oven to 200°C. Bring a pot of salted water to the boil. Return the pan to medium heat. Fry the Onion until it turns golden, 6-8 minutes. Add in the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the spice blend and the harissa paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato and 450ml [600ml]|#7DA0D7 of water. Simmer until thickened, 12-15 minutes. Remove from the heat, add a sweetener (to taste), and season.
PREP STEP
When the pot of salted water is boiling, add the lasagne sheets - 4 sheets at a time. Cook until al dente, 6-8 minutes (shifting occasionally). Remove from the pot and immediately place in a bowl of cold water. Once cooled, drain on a clean tea towel in a single layer. Cut the lasagne layers into thick ribbons and toss through a drizzle of olive oil. Reserve the pasta water.
BEGIN THE BECHAMEL
Place a pot over medium heat with 60g [80g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out until lightly golden, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens. If the béchamel is too thick for your liking, add the reserved pasta water until a saucy consistency. Remove from the heat and season.
LAYER THE LASAGNE
If your pan is not oven-proof, transfer the saucy mince to a baking dish. Dollop ¾ of the béchamel sauce over the mince and mix it slightly, creating a marble effect. Gently mix the lasagne ribbons through the saucy mince. Top with the remaining bechamel sauce and cheese. Bake in the hot oven until the cheese is melted, 10-12 minutes.
LIP-SMACKING LASAGNA
Dish up a heaped helping of the lasagna and garnish with the pumpkin seeds. Tuck in, Chef!
Pumpkin Seeds - 40g
Onions - 2
Free-range Lamb Mince - 600g
Spice Blend - 50ml
Pesto Princess Harissa Paste - 125ml
Cooked Chopped Tomato - 400g
Lasagne Sheets - 16
Cake Flour - 80ml
Low Fat UHT Milk - 400ml
Cheddar Cheese - 240g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R327.10
for 4 servings · R81.77 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Spice Blend needs 50 mlChicken Masala 50 g R29.99 · whole pack (size can't be divided)R29.99
-
Cheddar Cheese needs 240 gBulk Cheddar Cheese 850 g 850 g at R174.99 · 28% of packR49.41
-
Lasagne Sheets needs 16Italian Lasagne Sheets 250 g R56.99 · whole pack (size can't be divided)R56.99
-
Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 27% of packR13.33
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Pumpkin Seeds needs 40 gPumpkin Seeds 250 g 250 g at R89.99 · 16% of packR14.40
-
Free-range Lamb Mince needs 600 gFree Range Lamb Mince 500 g 500 g at R129.99 · 1.20× packR155.99
Not in the Woolies basket — source these elsewhere:
- Low Fat UHT Milk
- Cake Flour
- Pesto Princess Harissa Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Boschendal’s Rustic Lamb Lasagne Bake?
The preparation time for Boschendal’s Rustic Lamb Lasagne Bake with pumpkin seeds is between 25 and 40 minutes.
What is the total time required to make Boschendal’s Rustic Lamb Lasagne Bake with pumpkin seeds?
The total time required to make Boschendal’s Rustic Lamb Lasagne Bake with pumpkin seeds is between 40 and 55 minutes.
How many servings does Boschendal’s Rustic Lamb Lasagne Bake provide?
4 servings
What are the main ingredients in Boschendal’s Rustic Lamb Lasagne Bake?
Cake Flour, Cheddar Cheese, Cooked Chopped Tomato, Free-range Lamb Mince, Lasagne Sheets, Low Fat UHT Milk, Onion, Onions, Pesto Princess Harissa Paste, Pumpkin Seeds, Spice Blend
What is the nutritional information of Boschendal’s Rustic Lamb Lasagne Bake?
Calories: 1188, Carbs: 84 grams, Fat: grams, Protein: 70.5 grams, Sugar: 24.2 grams, Salt: 1570 grams
How do I prepare Boschendal’s Rustic Lamb Lasagne Bake?
LIP-SMACKING LASAGNA: Dish up a heaped helping of the lasagna and garnish with the pumpkin seeds. Tuck in, Chef! LAYER THE LASAGNE: If your pan is not oven-proof, transfer the saucy mince to a baking dish. Dollop ¾ of the béchamel sauce over the mince and mix it slightly, creating a marble effect. Gently mix the lasagne ribbons through the saucy mince. Top with the remaining bechamel sauce and cheese. Bake in the hot oven until the cheese is melted, 10-12 minutes. BEGIN THE BECHAMEL: Place a pot over medium heat with 20g [40g]|#7DA0D7 of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out until lightly golden, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens. If the béchamel is too thick for your liking, add the reserved pasta water until a saucy consistency. Remove from the heat and season. PREP STEP: When the pot of salted water is boiling, add the lasagne sheets - 4 sheets at a time. Cook until al dente, 6-8 minutes (shifting occasionally). Remove from the pot and immediately place in a bowl of cold water. Once cooled, drain on a clean tea towel in a single layer. Cut the lasagne layers into thick ribbons and toss through a drizzle of olive oil. Reserve the pasta water. MMMOROCCAN MINCE: Bring a pot of salted water to the boil. Return the pan to medium heat. Fry the onion until it turns golden, 5-6 minutes. Add in the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the spice blend and the harissa paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato and 150ml [300ml]|#7DA0D7 of water. Simmer until thickened, 10-12 minutes. Remove from the heat, add a sweetener (to taste), and season. CRUNCHY SEEDS: Preheat the oven to 200°C. Place the pumpkin seeds in a pan over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Boschendal’s Rustic Lamb Lasagne Bake?
Cake Flour, Cheddar Cheese, Cooked Chopped Tomato, Free-range Lamb Mince, Lasagne Sheets, Low Fat UHT Milk, Onion, Onions, Pesto Princess Harissa Paste, Pumpkin Seeds, Spice Blend
How many calories does Boschendal’s Rustic Lamb Lasagne Bake have?
1188 calories
How much fat content does Boschendal’s Rustic Lamb Lasagne Bake have?
grams