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 beef mince unforgettable, while the al dente lasagne sheets and creamy bechamel make it familiar. Enjoy your new food memory, Chef!
Rustic Beef Lasagne Bake
Rustic Beef Lasagne Bake
with a fresh salad & piquanté peppers
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beef
- Beef Mince
- Cake Flour
- Cooked Chopped Tomato
- Lasagne Sheets
- Low Fat UHT Milk
- Mozzarella Cheese
- Onion
- Onions
- Pesto Princess Harissa Paste
- Piquanté Peppers
- Pumpkin Seeds
- Salad Leaves
- Spice Blend
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Tea Towel
- Butter
- Seasoning (salt & pepper)
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, 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 Moroccan spice 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
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.
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 heaping helping of the cheesy harissa Beef 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. 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 Moroccan spice 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
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.
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 heaping helping of the cheesy harissa Beef 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. 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 Moroccan spice 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.
CRUNCHY SEEDS
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.
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 heaping helping of the cheesy harissa Beef 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. 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 Moroccan spice 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.
CRUNCHY SEEDS
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.
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 heaping helping of the cheesy harissa Beef lasagna alongside the fresh salad. Garnish with the remaining seeds. Tuck in, Chef!
Frequently Asked Questions
What is the preparation time for Rustic Beef Lasagne Bake?
The preparation time for Rustic Beef Lasagne Bake with a fresh salad & piquanté peppers is between 25 and 40 minutes.
What is the total time required to make Rustic Beef Lasagne Bake with a fresh salad & piquanté peppers?
The total time required to make Rustic Beef Lasagne Bake with a fresh salad & piquanté peppers is between 40 and 55 minutes.
How many servings does Rustic Beef Lasagne Bake provide?
4 servings
What are the main ingredients in Rustic Beef Lasagne Bake?
Beef, Beef Mince, Cake Flour, Cooked Chopped Tomato, Lasagne Sheets, Low Fat UHT Milk, Mozzarella Cheese, Onion, Onions, Pesto Princess Harissa Paste, Piquanté Peppers, Pumpkin Seeds, Salad Leaves, Spice Blend
What is the nutritional information of Rustic Beef Lasagne Bake?
Calories: 11042, Carbs: 87 grams, Fat: grams, Protein: 52.7 grams, Sugar: 25.5 grams, Salt: 1453 grams
How do I prepare Rustic Beef Lasagne Bake?
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. CRUNCHY SEEDS: 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. LIP-SMACKING LASAGNA: Dish up a heaping helping of the cheesy harissa beef 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. 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. 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 Moroccan spice 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.
What should be prepared from my kitchen to make Rustic Beef Lasagne Bake?
Beef, Beef Mince, Cake Flour, Cooked Chopped Tomato, Lasagne Sheets, Low Fat UHT Milk, Mozzarella Cheese, Onion, Onions, Pesto Princess Harissa Paste, Piquanté Peppers, Pumpkin Seeds, Salad Leaves, Spice Blend
How many calories does Rustic Beef Lasagne Bake have?
11042 calories
How much fat content does Rustic Beef Lasagne Bake have?
grams
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