Hot Algerian Lasagna

Categories:International

Prepared: 2015-12-01

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.

NOTE: Cayenne pepper’s heat is rated in “heat units.” This recipe was made with a 35,000 cayenne, which is on the low-end of the scale. If you have a 90,000 cayenne, you only need 1/3 of the cayenne pepper for the same kick. The label on your spice jar should give you this information.

Ingredients:

• 1 pound ground lamb or chicken
• 1/2 cup olive oil
• 1 medium onion, diced
• salt and 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 drained, rinsed chickpeas
• 1 cup water
• 3 medium potatoes, peeled and diced (about 1 lb)
• 1 lb no-boil lasagna sheets
• 15 oz ricotta
• 2 eggs
• 2 cups shredded mozzarella
• 2 cups shredded Gruyère

Preparation:

• 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.
• 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.
• Add Harisa, garlic, cayenne, cumin, caraway, and tomato paste.
• Stir to combine and cook for about 3 minutes, or until fragrant.
• Add tomato puree, chickpeas, and water.
• Simmer uncovered for 10 minutes.
• Add potatoes and lamb.
• Simmer, covered, until potatoes are tender .