Moroccan party lasagna



25 min


8 servings

* PLUS Cooking time: 7 minutes, Standing Time: 10 minutes, Baking Time: 10 minutes


  • 1 kg lean ground beef
  • 1 tbsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ginger
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
  • 2 675-mL jars plain tomato sauce , about 6 cups
  • 1 1/2 cups coarsely chopped coriander
  • 9 oven-ready lasagna noodle pasta
  • 1 1/2 cups crumbled feta
  • 1 large lemon , optional


  • Crumble beef into a large saucepan set over medium-high heat. Add a little oil, if needed. Using a fork, stir frequently to keep meat crumbly and cook until no longer pink, from 5 to 6 minutes. Then sprinkle with cumin, paprika, cinnamon, ginger, cayenne and salt. Stir until evenly mixed. Pour in pasta sauce. Stir frequently until sauce is hot, from 2 to 3 minutes. Meanwhile, coarsely chop coriander. Stir 1 cup (250 mL) coriander into sauce. Set remaining coriander aside.
  • Preheat oven to 350F (180C). Spread a scant amount of sauce over bottom of a 9×13-inch (3-L) baking dish. Top with 3 noodles. Noodles will not cover sauce completely. Sprinkle with 1/2 cup (125 mL) feta. Spoon one-third of sauce overtop. Repeat, adding 3 noodles, 1/2 cup (125 mL) feta and half of remaining sauce. Finish with noodles and sauce, then remaining feta.
  • Cover pan with foil and bake in centre of preheated oven 1 hour. Remove foil and continue to bake until bubbly around edges and a knife tip inserted into centre feels warm, 10 to 15 more minutes. Remove from oven and let stand 10 minutes before cutting. Meanwhile, grate peel from lemon. Sprinkle lemon zest and remaining coriander overtop. Great with a leafy green salad.

Nutrition (per serving)

  • Calories
  • 514,
  • Protein
  • 32 g,
  • Carbohydrates
  • 38.5 g,
  • Fat
  • 25.1 g,
  • Fibre
  • 4.6 g,
  • Sodium
  • 1240 mg.

This isn’t your usual lasagna. We’ve recreated Moroccan flavours with everyday spices, then skipped the ricotta layer in favour of a generous scattering of feta cheese.