I have boundless love for all of Yotam Ottolenghi’s recipes. You just have to take one of his recipes at random, and you’re never disappointed with the result.
There are the recipes that I make once. Those, I’m not talking to you about. At least not directly. They remain inspirations, ideas for mixing flavors. And then there are those that mark me even more than the others, that I want to do again and again, to adapt to my everyday cooking.
This is the case of the dish I’m going to talk to you about today. As soon as I saw it, I had only one desire, to test it. Initially, I think I stopped on the harissa. Most of the time, in his books, Ottolenghi tells us about Harissa à la rose. It must be excellent, but it is also impossible to find here. As a result, in this recipe, he highlighted the harissa le Phare du Cap Bon. And this one, on the other hand, is easily found.
We feasted ! The peculiarity of this recipe is that everything is cooked in the same dish in the oven. It’s too good. I love these handy one pan recipes. Well, there is still a drawback… You have to turn on the oven. So, either you are in a region where people curdle in the middle of July. So, no worries, these lasagna will warm you up. Either you are the lucky ones enjoying the sun. In this case, I recommend that you save the recipe to make it a little later. Either way, you won’t be disappointed.
This dish, like all those from Ottolenghi, is an explosion of flavors. I used the 70 grams of harissa given, and found it to be perfect. For me, it’s fragrant, without tearing. But, I’m one of those people who like chilli. So, if you like sweet things, you will have to adapt the quantities a little.
Cooking is done in two stages. First the meat and spices, then the sauce and pasta.
One pan lasagna Bolognese and Ottolenghi harissa:
700g ground beef
450g minced pork
3 tomatoes (roma)
4 garlic cloves
1/2 bunch of cilantro
2 heaped tbsp tomato puree
70 g of harissa (the Cap Bon lighthouse)
2 tsp ras el hanout
2 tbsp worcestershire sauce
120 g grated parmesan
250g lasagna noodles
750ml beef stock
100g heavy cream
Preheat the oven to 240°C.
Place the meat in a large baking dish.
Blend the carrot, onion, garlic cloves, tomatoes and coriander stalks (the leaves will be used later).
Add them to the dish.
Also add the tomato paste, harissa, spices, Worcestershire, 50 g of parmesan, 1 tsp of salt and 3 tbsp of oil.
Bake for approximately 25 minutes.
Remove from the oven, break up the meat with a fork.
Lower the oven to 190°C.
Add the pasta broken into pieces, then the hot broth and the cream. Mix, trying to keep the pasta in the sauce as much as possible.
Bake for another 25 minutes. Stir lightly halfway through cooking.
Cover with parmesan and a good drizzle of oil. Let brown for about 10 minutes.
Remove from the oven and let sit for a few minutes for the sauce to be absorbed.
serve with coriander leaves.
To finish: as I made this dish several times, I modified a few odds and ends. Ottolenghi uses parsley, chicken broth, half pecorino and parmesan and 1 tsp cumin and coriander.
For pasta, he recommends manicotti (I don’t know) or cannelloni. The lasagna sheets are fine.
Again, adjust the amount of harissa to your taste. Likewise, some other brands may be stronger.
This dish is generous. You will easily have 6 nice slices.
It heats up very well.