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Comptoir Lasagne

by Dan Lepard from Comptoir Libanais Express

Feta, tahini and yoghurt replace the Parmesan and bechamel sauce, while vegetables replace the mince, in this Lebanese twist on a classic lasagne from Comptoir Libanais.


Feta, tahini and yoghurt replace the Parmesan and bechamel sauce, while vegetables replace the mince in this Lebanese twist on a classic. Although you don’t have to faff around making sauces, I’ll admit there is still a bit of work in this recipe – cooking lasagne generally needs time – but I’ve included it because it’s really great cold so is an instant meal if it’s already been cooked and also because it can be prepared up to a day ahead and then put in the oven when you’re ready to eat.

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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
1/2 tsp dried chilli flakes
100g spinach
8-9 dried lasagne sheets
300g yoghurt
200g feta, crumbled
2 medium eggs
2-3 tbsp tahini
salt and ground black pepper


Heat the oven to 200C/180C 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 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 will, 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.

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