This is a baked lasagna where the meat sauce is built on shakshuka spices — cumin, paprika, tomato, and pepper — and the white layer is hummus thinned with plant-based cream instead of a flour-butter béchamel. Ground chicken carries the sauce, and the whole thing bakes into a sliceable, spiced casserole that works for dinner or a weekend brunch. It takes some time, but most of that is hands-off simmering.
The short version of why this works
Two things make or break this dish. First, browning the ground chicken properly before adding any liquid. Ground chicken is pale and releases a lot of moisture — if you crowd the pan or rush it, it steams instead of browns, and the sauce ends up watery and flat. Cook it in a hot pan, leave it alone for a minute or two at a time, and let it get some color before you stir. Second, the hummus layer needs to be loose enough to spread. Straight from the tub it’s too thick and will tear the pasta sheets when you try to spread it. Thin it with soy cream or oat milk a tablespoon at a time until it moves like a soft frosting. Those two steps are what keep the layers distinct and the flavors strong all the way through.
Ingredient notes
- Ground chicken: If you can only find whole chicken breasts, pulse them in a food processor in short bursts until coarsely ground — don’t over-process or it turns to paste. Always cook ground chicken to an internal temperature of 165°F (74°C); it should never look pink when the sauce is done.
- Hummus: Store-bought works fine here. A plain or lightly garlic-flavored variety blends into the dish without fighting the spices. Roasted red pepper hummus also works well and reinforces the shakshuka flavors.
- Soy cream or oat milk: Either thins the hummus without making it watery. Avoid sweetened oat milk — it will throw off the savory balance.
- Smoked vs. sweet paprika: The recipe works with either, but smoked paprika adds a deeper, slightly earthy note. If you only have sweet, that’s fine — just don’t substitute hot paprika unless you want real heat.
- Lasagna sheets: No-boil sheets are easier here and hold up well in the saucy layers. If using regular sheets, cook them just short of al dente so they don’t go mushy during baking.
Make-ahead notes
The shakshuka chicken sauce can be made up to 3 days ahead and kept in the fridge — it actually thickens nicely overnight, which makes assembly easier. You can also assemble the full lasagna, cover it tightly with foil, and refrigerate it unbaked for up to 24 hours; add 10 minutes to the covered baking time if going straight from cold. Baked leftovers keep well for 3 days in the fridge. Reheat individual portions in the microwave with a splash of water on top to prevent the hummus layer from drying out, or cover the whole dish with foil and warm it in a 350°F (175°C) oven for about 20 minutes. For freezing, portion it after baking, wrap tightly, and freeze for up to 2 months; thaw overnight in the fridge before reheating. Skip freezing the unbaked assembled version — the hummus layer can separate when frozen raw.
What can go wrong
- Sauce is too thin and the lasagna turns soupy: Ground chicken releases liquid as it cooks. If your sauce still looks loose after the simmer time, take the lid off and let it reduce for another 5–10 minutes before assembling. The sauce should be thick enough to mound slightly on a spoon.
- Hummus layer slides out when you slice it: This happens when the hummus is too thin or the lasagna hasn’t rested long enough. Let it sit for at least 10–15 minutes after coming out of the oven — the layers firm up significantly as it cools slightly.
- Pasta sheets are hard or chewy in the middle: The pasta needs enough liquid around it to hydrate during baking. Make sure every layer of sauce is generous and the dish is covered tightly with foil for the first two-thirds of the bake time.
- Spices taste sharp or raw: This usually means the sauce didn’t simmer long enough. Cumin and paprika need time in a hot, wet environment to mellow. If you’re short on time, bloom the dry spices in a little oil for 60 seconds before adding the tomatoes — it speeds up the process noticeably. Skip adding extra spices at the end to compensate; it just makes it sharper.
Creamy Shakshuka Lasagna Recipe
Ingredients
Chicken Ingredients
400 grams ground chicken (minced chicken)
2 medium red pepper (red capsicum)
1 medium yellow onion
3 stalks spring onions
2 cloves garlic
1 can tomato
500 ml chicken stock (chicken broth or chicken bouillon)
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon chili flakes (chilli flakes in British English)
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
Hummus Béchamel Ingredients
- 200 grams hummus
- 100 ml soy cream
Other Ingredients
- 2 medium dürum wraps
3 medium egg
1 tablespoon parsley
Instructions
Chicken Instructions
- Wash the chicken and pat it dry. Mince it. Add 1 tablespoon of sweet paprika powder, 2 teaspoons of cumin, chilli flakes (as tolerated), salt and pepper. Set aside in the fridge.
- Cut the bell peppers, 2 spring onions, garlic cloves and onion into small pieces. Heat up 2 tablespoons of olive oil in a big pot. Roast everything on medium heat.
- Increase the heat and add the chicken. Roast until the chicken isn't pink anymore. Add the can of tomatoes and 500ml of chicken stock. Add sweet paprika powder, chilli, cumin and pepper. Let cook on medium heat for about 45 minutes or until thicker consistency. Add salt to taste.
Hummus Béchamel Instructions
- When the sauce is nearly done, heat 100 ml soy cream on medium heat, and stir in 200 grams of hummus. Lower the heat
Assembly Instructions
- You might have to cut the durum wraps to fit the dish you're using.
- Preheat the oven to 180 degrees Celsius.
- Add a layer of chicken sauce to the bottom. Top it with the hummus sauce and add a layer of wrap. Repeat once more. Put some chicken sauce and hummus sauce on the top layer. Crack 3 eggs on top.
- Let it bake in the oven for about 20 minutes. If the egg is too runny, turn on your oven's grill function until they have the desired consistency.
- Add 1 chopped spring onion and some parsley. Enjoy!
Nutrition
Common questions
How do I know when the ground chicken is fully cooked in the sauce?
Ground chicken is safe to eat when it reaches an internal temperature of 165°F (74°C) and shows no pink anywhere in the mixture. In a saucy dish like this, the easiest check is color and texture — fully cooked ground chicken turns completely opaque and pale throughout; if you see any pink, keep cooking and stir well to break up any clumps that might be hiding undercooked meat.
Can I use a different ground meat instead of chicken?
Yes — ground turkey is the closest substitute and works almost identically. Ground lamb is also a natural fit given the Middle Eastern spice profile and adds a richer flavor; cook it to 160°F (71°C). Ground beef works too, though it makes the dish heavier.
My hummus layer looks lumpy after baking — did I do something wrong?
Not necessarily — hummus can look a little uneven on top but still taste fine once the layers are mixed on the plate. If it bothered you, the fix for next time is to thin it a little more before spreading and smooth it with the back of a wet spoon so there are no thick patches that dry out unevenly during baking.
Try these next
- Beef Ricotta Lasagna Rolls
- Levantine Spiced Beef Flatbreads
- Savory Lebanese Lamb Pastries
- Chicken Macadamia Sausage Rolls
