In this lighter version of the classic favourite, feta, tahini and yoghurt replace the Parmesan and bechamel sauce, while vegetables replace the mince in this Lebanese twist on a family classic.
Serves: 4 – 6
Preparation time: 15 minutes
Cooking time: 1 hour 20 minutes
What You’ll Need:
- 1 aubergine, cut into 2cm chunks
- 2 red peppers, cut into 2cm chunks
- 1 courgette, cut into 2cm chunks
- 2 tablespoons of olive oil
- 2 large tomatoes, cut into 2cm chunks
- 1 red onion, cut into 2cm chunks
- 2 teaspoons of ground coriander
- 1/2 teaspoon dried chilli flakes
- 100g (3 ½ oz) spinach
- 8-9 dried lasagne sheets
- 300g (11 oz) yoghurt
- 200g (7 oz) feta, crumbled
- 2 medium eggs
- 2-3 tablespoons of tahini
- Salt and ground black pepper
What To Do:
- Preheat the oven to 200°C (180°C fan assisted), Gas Mark 6.
- Place 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 the pieces are well coated in the oil. Roast in the oven for 30 minutes until golden.
- Stir 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 they lose all their texture.
- Blanch the lasagne sheets in boiling water for 8-10 minutes, until slightly softened, then lay two or three sheets on the bottom of an ovenproof dish, with around 1 litre capacity. Spread over half the roasted vegetables. Fill in any gaps with bits of spinach then dot over 50g of the yoghurt and 50g of the crumbled feta.
- Do the same for the next layer, starting by covering the yoghurt and feta with three pasta sheets. Drizzle with any spinach water left over in the pan.
- Finally cover with 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.