Harissa Seasoned Lasagne

Harissa Seasoned Lasagne
We had our daughter's friend round for iftar so I cooked up a twist on the classic lasagne. Apologies to all Italians watching, but this recipe is my own creation. Turned out delicious! You can use leftover Bolognese and make these mini brioche Bolognese bites.
Ingredients
1kg mutton mince
3 tablespoon oil
1 medium red onion finely chopped
4 garlic cloves minced
1 red pepper finely chopped
2 teaspoon salt or to taste
1 tablespoon Italian dry mix herbs
2 teaspoon harissa seasoning
1/2 teaspoon chilli powder
2 teaspoon black pepper
2 beef stock pot cubes
2 teaspoon sugar
400g chopped tomato
400g passata
3 tablespoon tomato paste
Fresh parsley
Bechamel sauce
100g butter
100g plain flour
600ml milk approx
1/4 teaspoon nutmeg
1/2 teaspoon salt
Other ingredients
Approx 400g lasagne sheets
200g mozzarella cheese grated
Instructions
1) Heat oil in a large skillet over medium heat. Sauté chopped onions until translucent, then add minced garlic and sauté until golden.
2) Add minced meat to the skillet and cook until browned, breaking it up with a spoon as it cooks.
3) Once the meat is browned, add chopped red pepper and cook for two minutes. Sprinkle in all the seasoning, then add beef stock cubes.
4) After a minute, add chopped tomato, passata, and tomato paste to the skillet.
5) Mix well to combine, then add sugar.
6) Cover with a lid and let it simmer for about 10-15 minutes to allow the flavors to meld together. Taste and adjust seasoning if needed.
7) While the meat sauce is simmering, prepare the béchamel sauce. In a large saucepan, melt butter over medium heat. Once melted, add flour and whisk continuously for 2-3 minutes to form a roux.
8) Gradually pour in milk while whisking constantly to avoid lumps. Cook the sauce, stirring frequently, until thickened and smooth, about 5-7 minutes.
9) Season the béchamel sauce with salt and ground nutmeg. Remove from heat and set aside.
10) To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a 9x11-inch baking dish. Arrange a layer of lasagna sheets over the sauce, slightly overlapping them.
11) Spread a layer of béchamel sauce over the lasagna sheets, followed by a layer of meat sauce, then grated cheese sprinkled on top. Repeat the layers, finishing with a layer of meat sauce and grated cheese on top.
12) Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
14) Once done, remove the lasagna from the oven and let it cool for a few minutes before slicing.
15) Garnish with fresh basil leaves before serving. Enjoy your harissa seasoned lasagne with fresh béchamel sauce!
#lasagne #ramadanrecipes #italian #harissa

[@nila5122]

So yummy 😋