While Lasagna usually isn’t that spicy, you can turn up the heat by combining it with Shakshuka. This shakshuka lasagna is a dish that can be eaten all day long, usually along with some flatbread.
Although summer has just begun in the northern hemisphere, there still are some rainy and coldish days that I crave some comfort food on. I also need to provide some healthy casserole recipes because comfort food doesn’t have to worsen your health.
Chicken usually isn’t a part of Shakshuka. I’m aware of that. Yet this is also a Lasagna, so why not add some lean protein? If you live in a place that doesn’t sell ground chicken (as I do), you’ll have to put in some additional knife work. Season the chicken before roasting it to ensure it adds some flavour to the sauce. This will make the shakshuka lasagna taste better.
While a simmering time of 45 minutes sounds quite intimidating, it enhances all the used spices. If you are in a hurry, I’d suggest adding less chicken stock and turning up the heat a little more.
I know that calling this Béchamel is a stretch, but it’s more of a symbolic thing. Hummus on its own tends to be quite thick, so we have to thin it out by adding soy cream or oat milk. Try a homemade recipe if you don’t want to use store-bought hummus. Follow the whole shakshuka lasagna recipe here.
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
Other Ingredients
- 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!