Feta, tahini and yoghurt replace the Parmesan and béchamel sauce, while vegetables replace the mince in this Lebanese twist on a classic.
- 1 aubergine, cut into 2cm chunks
- 2 red peppers, cut into 2cm chunks
- 1 courgette, cut into 2cm chunks
- 2 tbsp olive oil
- 2 large tomatoes, cut into 2cm chunks
- 1 red onion, cut into 2cm chunks
- 2 tsp ground coriander
- ½ tsp dried chilli flakes
- 100g spinach
- 8-9 dried lasagne sheets
- 300g yoghurt
- 200g feta, crumbled
- 2 medium eggs
- 2-3 tbsp tahini
Taken from the Comptoir Libanais Express cookbook.
Preheat the oven to 200°C/180°C fan/gas 6.
Put the aubergine, peppers and courgette into a large roasting tin and drizzle over the oil. Season, then toss everything together with a large metal spoon so that the pieces are well coated in the oil. Roast in the oven for 30 mins until golden.
Stir in the tomatoes, onion and spices into the roasted veg. Put the tin back in the oven and roast again for another 10-15 minutes.
Steam the spinach leaves by putting them in a pan with a good splash of water and heat just to the point where they wilt, but not so that they lose their texture.
Blanch the lasange sheets in boiling water for 8-10 minutes, until slightly softened, then lay two or three sheets in the bottom of an oven proof dish, with around 1 litre capacity. Spread over half the roasted vegetables. Fill in any gaps with bits of spinach water left over in the pan.
Finally cover the remaining three pasta sheets. Whisk together the eggs, tahini and the rest of the yoghurt then season well. Spoon over the top layer of pasta and scatter the rest of the feta on top. Give it another season and bake in the oven for 30-40 minutes until the top is golden and the pasta feels soft when prodded with a knife.