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!
Rustic Harissa Chicken Lasagne Bake
Rustic Harissa Chicken Lasagne Bake
with a fresh salad & piquanté peppers
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Cake Flour
- Chicken
- Cooked Chopped Tomato
- Free-Range Chicken Mince
- Lasagne Sheets
- Low Fat UHT Milk
- Moroccan Spice
- Mozzarella Cheese
- Onion
- Onions
- Pesto Princess Harissa Paste
- Piquanté Peppers
- Pumpkin Seeds
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Tea Towel
- Butter
MMMOROCCAN MINCE
Preheat the oven to 200°C. Bring a pot of salted water to the boil. Place a pan over medium heat. When hot, fry the diced Onion until turning golden, 3-4 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the Moroccan spice and the harissa paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato and 150ml of water. Simmer until thickening, 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. 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 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 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 saucy mince and lightly mix, creating a marble effect. Gently mix the lasagne ribbons through the saucy mince. Top with the remaining bechamel sauce and grated cheese. Bake in the hot oven until the cheese is melted, 10-12 minutes.
SIMPLE SALAD
In a bowl, combine the shredded salad leaves, the drained peppers, ½ the pumpkin seeds, and a drizzle of olive oil. Season and set aside.
LIP-SMACKING LASAGNA
Dish up a heaping helping of the cheesy harissa Chicken lasagna alongside the fresh salad. Garnish with the remaining seeds. Tuck in, Chef!
MMMOROCCAN MINCE
Preheat the oven to 200°C. Bring a pot of salted water to the boil. Place a pan over medium heat. When hot, fry the diced Onion until turning golden, 3-4 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the Moroccan spice and the harissa paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato and 300ml of water. Simmer until thickening, 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 40g 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 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 saucy mince and lightly mix, creating a marble effect. Gently mix the lasagne ribbons through the saucy mince. Top with the remaining bechamel sauce and grated cheese. Bake in the hot oven until the cheese is melted, 10-12 minutes.
SIMPLE SALAD
In a bowl, combine the shredded salad leaves, the drained peppers, ½ the pumpkin seeds, and a drizzle of olive oil. Season and set aside.
LIP-SMACKING LASAGNA
Dish up a heaping helping of the cheesy harissa Chicken lasagna alongside the fresh salad. Garnish with the remaining seeds. Tuck in, Chef!
MMMOROCCAN MINCE
Preheat the oven to 200°C. Bring a pot of salted water to the boil. Place a pan over medium heat. When hot, fry the diced Onion until turning golden, 4-5 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the Moroccan spice and the harissa paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato and 450ml of water. Simmer until thickening, 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 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 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 saucy mince and lightly mix, creating a marble effect. Gently mix the lasagne ribbons through the saucy mince. Top with the remaining bechamel sauce and grated cheese. Bake in the hot oven until the cheese is melted, 10-12 minutes.
SIMPLE SALAD
In a bowl, combine the shredded salad leaves, the drained peppers, ½ the pumpkin seeds, and a drizzle of olive oil. Season and set aside.
LIP-SMACKING LASAGNA
Dish up a heaping helping of the cheesy harissa Chicken lasagna alongside the fresh salad. Garnish with the remaining seeds. Tuck in, Chef!
MMMOROCCAN MINCE
Preheat the oven to 200°C. Bring a pot of salted water to the boil. Place a pan over medium heat. When hot, fry the diced Onion until turning golden, 4-5 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the Moroccan spice and the harissa paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato and 600ml of water. Simmer until thickening, 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 80g 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 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 saucy mince and lightly mix, creating a marble effect. Gently mix the lasagne ribbons through the saucy mince. Top with the remaining bechamel sauce and grated cheese. Bake in the hot oven until the cheese is melted, 10-12 minutes.
SIMPLE SALAD
In a bowl, combine the shredded salad leaves, the drained peppers, ½ the pumpkin seeds, and a drizzle of olive oil. Season and set aside.
LIP-SMACKING LASAGNA
Dish up a heaping helping of the cheesy harissa Chicken lasagna alongside the fresh salad. Garnish with the remaining seeds. Tuck in, Chef!
Frequently Asked Questions
What is the preparation time for Rustic Harissa Chicken Lasagne Bake?
The preparation time for Rustic Harissa Chicken Lasagne Bake with a fresh salad & piquanté peppers is between 25 and 40 minutes.
What is the total time required to make Rustic Harissa Chicken Lasagne Bake with a fresh salad & piquanté peppers?
The total time required to make Rustic Harissa Chicken Lasagne Bake with a fresh salad & piquanté peppers is between 40 and 55 minutes.
How many servings does Rustic Harissa Chicken Lasagne Bake provide?
4 servings
What are the main ingredients in Rustic Harissa Chicken Lasagne Bake?
Cake Flour, Chicken, Cooked Chopped Tomato, Free-Range Chicken Mince, Lasagne Sheets, Low Fat UHT Milk, Moroccan Spice, Mozzarella Cheese, Onion, Onions, Pesto Princess Harissa Paste, Piquanté Peppers, Pumpkin Seeds, Salad Leaves
What is the nutritional information of Rustic Harissa Chicken Lasagne Bake?
Calories: 857, Carbs: 80 grams, Fat: grams, Protein: 52.4 grams, Sugar: 22.9 grams, Salt: 1437 grams
How do I prepare Rustic Harissa Chicken Lasagne Bake?
LIP-SMACKING LASAGNA: Dish up a heaping helping of the cheesy harissa chicken lasagna alongside the fresh salad. Garnish with the remaining seeds. Tuck in, Chef! SIMPLE SALAD: In a bowl, combine the shredded salad leaves, the drained peppers, ½ the pumpkin seeds, and a drizzle of olive oil. Season and set aside. 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 saucy mince and lightly mix, creating a marble effect. Gently mix the lasagne ribbons through the saucy mince. Top with the remaining bechamel sauce and grated cheese. Bake in the hot oven until the cheese is melted, 10-12 minutes. BEGIN THE BECHAMEL: Place a pot over medium heat with 40g 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 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: Preheat the oven to 200°C. Bring a pot of salted water to the boil. Place a pan over medium heat. When hot, fry the diced onion until turning golden, 3-4 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the Moroccan spice and the harissa paste. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato and 300ml of water. Simmer until thickening, 10-12 minutes. Remove from the heat, add a sweetener (to taste), and season.
What should be prepared from my kitchen to make Rustic Harissa Chicken Lasagne Bake?
Cake Flour, Chicken, Cooked Chopped Tomato, Free-Range Chicken Mince, Lasagne Sheets, Low Fat UHT Milk, Moroccan Spice, Mozzarella Cheese, Onion, Onions, Pesto Princess Harissa Paste, Piquanté Peppers, Pumpkin Seeds, Salad Leaves
How many calories does Rustic Harissa Chicken Lasagne Bake have?
857 calories
How much fat content does Rustic Harissa Chicken Lasagne Bake have?
grams
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