Lebanese Lasagna

lebanese LASAGNA

This recipe is a vegan version of a recipe from the Hubb Community Kitchen that opened after the Grenfell tragedy. It seems poignant at this moment in time in 2022 to show how food can unite people and communities in the face of trauma and disaster.

Food can help us unite.

Food can help us heal.

Food can help show us who we really are.

INGREDIENTS

• 1 tbsp baharat (Lebanese 7 spice)

• 1 tsp chilli

• 2 handfuls of baby spinach 

• 40ml pomegranate molasses (optional)

• 350g vegan Greek style yoghurt 

• 40g tahini

• 400g vegan feta or vegan mozzarella, or half and half

• Whole wheat Lasagna sheets

• 1 aubergine cut into 1.5cm cubes 

• 1 courgette cut into 1.5cm cubes 

• 2 red peppers cut into 1.5cm cubes 

• 1 large red onion cut into 1.5cm cubes 

• 160 g split red lentils 

• 400g tin of chopped tomatoes 

• 700 ml veg stock or water

• 2 tsp ground cumin

• 1 tsp smoked paprika

METHOD

1. In a large frying pan (or two if you have them) over a high heat, dry fry the aubergine, courgette, papers and onion, one at a time, making sure the pan isn’t too crowded. Cook until they are brown. Season with salt and pepper and set aside.

2. In a large saucepan combine the red lentils, tinned tomatoes, stock, spices and a big pinch of salt. Bring to a boil and simmer until the lentils are soft, about 20-25 minutes. 

3. Add the dry fried vegetables, baby spinach and pomegranate molasses. Stir well and taste to season. 

4. Combine the vegan yoghurt with the tahini in a bowl. In a separate bowl crumble the vegan feta. Now its time to make the lasagna.

5. Preheat the oven to 200ºc. In a large baking dish add a third of the lentil mixture, top with lasagna sheets, a third of the tahini yoghurt mixture and a third of the feta. Repeat until all the ingredients are used up.

6. Place the baking dish on a large tray (in case anything bubbles over) and cook for 35-45 minutes when the top should be golden and the lasagne sheets are tender. If the  top is golden but the lasagna sheets aren’t cooked, cover with foil and continue to cook until tender.

7. Allow to cool for 5 - 10 minutes before serving.