What are the main ingredients in Rustic Harissa Chicken Lasagne Bake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Tea Towel, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Tea Towel, Butter

Rustic Harissa Chicken Lasagne Bake

Name: Rustic Harissa Chicken Lasagne Bake
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Tea Towel; Butter

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

with a fresh salad & piquanté peppers

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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

Photo of Rustic Harissa Chicken Lasagne Bake

Serves 1

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!

Onion - 1
Free-range Chicken Mince - 150g
Moroccan Spice - 12,5ml
Pesto Princess Harissa Paste - 30ml
Cooked Chopped Tomato - 100g
Lasagne Sheets - 4
Cake Flour - 20ml
Low Fat UHT Milk - 100ml
Mozzarella Cheese - 40g
Salad Leaves - 20g
Piquanté Peppers - 20g
Pumpkin Seeds - 10g

Download the Recipe

Serves 2

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!

Onion - 1
Free-range Chicken Mince - 300g
Moroccan Spice - 25ml
Pesto Princess Harissa Paste - 60ml
Cooked Chopped Tomato - 200ml
Lasagne Sheets - 8
Cake Flour - 40ml
Low Fat UHT Milk - 200ml
Mozzarella Cheese - 80g
Salad Leaves - 40g
Piquanté Peppers - 40g
Pumpkin Seeds - 20g

Download the Recipe

Serves 3

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!

Onions - 2
Free-range Chicken Mince - 450g
Moroccan Spice - 37,5ml
Pesto Princess Harissa Paste - 90ml
Cooked Chopped Tomato - 300g
Lasagne Sheets - 12
Cake Flour - 60ml
Low Fat UHT Milk - 300ml
Mozzarella Cheese - 120g
Salad Leaves - 60g
Piquanté Peppers - 60g
Pumpkin Seeds - 30g

Download the Recipe

Serves 4

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!