Hot Algerian Lasagna
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Hot Algerian Lasagna blends traditional Italian lasagna with chickpeas, potatoes, ground lamb, and a healthy dose of cayenne pepper. Make this unusual dish once and you will crave the flavors for life.
Servings Prep Time
8 people 40 minutes
Cook Time Passive Time
40-60 minutes 30 minutes
Servings Prep Time
8 people 40 minutes
Cook Time Passive Time
40-60 minutes 30 minutes
Hot Algerian Lasagna
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Hot Algerian Lasagna blends traditional Italian lasagna with chickpeas, potatoes, ground lamb, and a healthy dose of cayenne pepper. Make this unusual dish once and you will crave the flavors for life.
Servings Prep Time
8 people 40 minutes
Cook Time Passive Time
40-60 minutes 30 minutes
Servings Prep Time
8 people 40 minutes
Cook Time Passive Time
40-60 minutes 30 minutes
Ingredients
  • 1 lb ground lamb – OR –
  • ground chicken
  • 1/2 cup olive oil
  • 1 medium onions , diced
  • salt
  • pepper
  • 1 Tbsp harissa
  • 1 clove garlic , crushed
  • 2 tsp cayenne pepper , (or 1 tsp to make it mild)
  • 1/2 tsp ground cumin
  • 1/4 tsp ground caraway
  • 1 Tbsp tomato paste
  • 2 cups tomato puree , plus a half cup
  • 1 can chickpeas , drained and rinsed
  • 1 cup water
  • 3 medium potatoes , peeled and sliced (about 1 lb)
  • 1 lb no-boil lasagna sheets
  • 15 oz ricotta
  • 2 eggs
  • 2 cups mozzarella , shredded
  • 2 cups Gruyère , shredded
Servings: people
Units:
Instructions
  1. In a large skillet over medium-high, brown lamb meat in a little olive oil, draining fat as you go. Remove lamb from skillet and set aside.
  2. Without cleaning the skillet, saute onions over medium until translucent and slightly golden in color, about 10 minutes. Add more olive oil if the pan seems dry.
  3. Add Harisa, garlic, cayenne, cumin, caraway, and tomato paste. Stir to combine and cook for about 3 minutes, or until fragrant.
  4. Add tomato puree, chickpeas, and water. Simmer uncovered for 10 minutes.
  5. Add potatoes and lamb. Simmer, covered, until potatoes are tender. NOTE: At this point you can sere the dish with cooked lasagna sheets stirred in. If you want a layered lasagna, continue with the next steps.
  6. Preheat oven 350F.
  7. Let lamb mixture cool slightly.
  8. Meanwhile in a small bowl, mix ricotta with eggs and 1 cup Gruyère cheese. Add salt to taste.
  9. Assemble lasagna. Between each lasagna sheet, add ricotta mixture, lamb mixture and some mozzarella cheese. Use up to 1 cup of mozzarella cheese for this part. Use extra tomato puree if lasagna seems to dry.
  10. Top lasagna with aluminum foil and bake for 40 minutes to 1 hour.
  11. Let rest about 30 minutes before slicing.