We’re taking a classic Italian dish and infusing it with mouthwatering Moroccan spices for a flavourful fusion dinner. Chermoula 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 Chicken Lasagne Bake
Rustic 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
- Mozzarella Cheese
- Onion
- Onions
- Pesto Princess Chermoula Paste
- Piquanté Peppers
- Pumpkin Seeds
- Salad Leaves
- Spice Blend
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Butter
- Tea Towel
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, 3-4 minutes. Add in the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the spice blend and the chermoula 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.
SIMPLE SALAD
In a bowl, combine the salad leaves, the peppers, ½ the pumpkin seeds, and a drizzle of olive oil. Season and set aside.
LIP-SMACKING LASAGNA
Dish up a heaped helping of the lasagna alongside the fresh salad. Garnish with the remaining seeds. Tuck in, Chef!
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, 3-4 minutes. Add in the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the spice blend and the chermoula 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.
SIMPLE SALAD
In a bowl, combine the salad leaves, the peppers, ½ the pumpkin seeds, and a drizzle of olive oil. Season and set aside.
LIP-SMACKING LASAGNA
Dish up a heaped helping of the lasagna alongside the fresh salad. Garnish with the remaining seeds. Tuck in, Chef!
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, 4-5 minutes. Add in the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the spice blend and the chermoula 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.
SIMPLE SALAD
In a bowl, combine the salad leaves, the peppers, ½ the pumpkin seeds, and a drizzle of olive oil. Season and set aside.
LIP-SMACKING LASAGNA
Dish up a heaped helping of the lasagna alongside the fresh salad. Garnish with the remaining seeds. Tuck in, Chef!
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, 4-5 minutes. Add in the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the spice blend and the chermoula 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.
SIMPLE SALAD
In a bowl, combine the salad leaves, the peppers, ½ the pumpkin seeds, and a drizzle of olive oil. Season and set aside.
LIP-SMACKING LASAGNA
Dish up a heaped helping of the lasagna alongside the fresh salad. Garnish with the remaining seeds. Tuck in, Chef!
Frequently Asked Questions
What is the preparation time for Rustic Chicken Lasagne Bake?
The preparation time for Rustic Chicken Lasagne Bake with a fresh salad & piquanté peppers is between 25 and 40 minutes.
What is the total time required to make Rustic Chicken Lasagne Bake with a fresh salad & piquanté peppers?
The total time required to make Rustic Chicken Lasagne Bake with a fresh salad & piquanté peppers is between 40 and 55 minutes.
How many servings does Rustic Chicken Lasagne Bake provide?
4 servings
What are the main ingredients in Rustic Chicken Lasagne Bake?
Cake Flour, Chicken, Cooked Chopped Tomato, Free-Range Chicken Mince, Lasagne Sheets, Low Fat UHT Milk, Mozzarella Cheese, Onion, Onions, Pesto Princess Chermoula Paste, Piquanté Peppers, Pumpkin Seeds, Salad Leaves, Spice Blend
What is the nutritional information of Rustic Chicken Lasagne Bake?
Calories: 902, Carbs: 85 grams, Fat: grams, Protein: 52.5 grams, Sugar: 23.2 grams, Salt: 1071 grams
How do I prepare Rustic Chicken Lasagne Bake?
MMMOROCCAN MINCE: Bring a pot of salted water to the boil. Return the pan to medium heat. Fry the onion until it turns golden, 3-4 minutes. Add in the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the spice blend and the chermoula 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. LIP-SMACKING LASAGNA: Dish up a heaped helping of the lasagna alongside the fresh salad. Garnish with the remaining seeds. Tuck in, Chef! SIMPLE SALAD: In a bowl, combine the salad leaves, the 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 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. 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 Rustic Chicken Lasagne Bake?
Cake Flour, Chicken, Cooked Chopped Tomato, Free-Range Chicken Mince, Lasagne Sheets, Low Fat UHT Milk, Mozzarella Cheese, Onion, Onions, Pesto Princess Chermoula Paste, Piquanté Peppers, Pumpkin Seeds, Salad Leaves, Spice Blend
How many calories does Rustic Chicken Lasagne Bake have?
902 calories
How much fat content does Rustic Chicken Lasagne Bake have?
grams
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