Harissa Spinach Lentil Lasagne

Details

• Author: CuisineSavvy
• Cuisine: Italian with North African influence
• Course: Main
• Servings: 6
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Diet: Vegan
• Categories:#Lasagne#Harissa#Lentils#Mushrooms#Spinach#Baked#Comfort food#Spiced#Plant-based#Vegan#Gluten-free optional

Nutritional Values

This adaptation replaces lamb with cooked brown or green lentils and finely chopped mushrooms, which together provide comparable protein, umami depth and meaty texture. Lentils add fibre and iron (especially important in a plant-based diet); mushrooms add B vitamins and glutamates that mirror the savouriness lamb would bring. The traditional béchamel is replaced with a roux made from rice flour and oat milk (oat milk chosen for its neutral flavour and richness), thickened with crushed walnuts for creaminess and fat-soluble vitamin absorption. Vegan cheese adds calcium and a familiar dairy-like saltiness. Capers and black salt (kala namak) replace umami notes and add complexity. The harissa paste, spinach, herbs and vegetables contribute antioxidants, minerals and fibre. This dish is higher in fibre and lower in saturated fat than its meat counterpart, whilst maintaining robust, satisfying flavour and texture.

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Harissa Spinach Lentil Lasagne

A fragrant, spiced lasagne layered with harissa-warmed lentils, earthy mushrooms, wilted spinach and a silky walnut and oat-milk béchamel. Golden-baked and deeply savoury, this plant-based take marries Italian comfort with North African heat—rich enough for a dinner table, kind enough for any table.

Ingredients
[ ] 250g no-precook lasagne sheets
[ ] 200g brown or green lentils
[ ] 250g mushrooms, finely chopped
[ ] 2 medium onions, thinly sliced
[ ] 2 carrots, diced
[ ] 2 celery stalks, diced
[ ] 4 garlic cloves (unpeeled)
[ ] 1 teaspoon fennel seeds
[ ] 2 tablespoons harissa paste
[ ] 2 tablespoons tomato paste
[ ] 100g sun-dried tomatoes, chopped
[ ] 400g passata or tinned chopped tomatoes
[ ] 150ml red wine (or vegetable stock)
[ ] 200g fresh spinach
[ ] 2 tablespoons capers
[ ] 1/2 teaspoon black salt (kala namak)
[ ] 4 tablespoons olive oil
[ ] Carrot tops and mushroom stems (for broth)
[ ] 1 litre vegetable broth (or water)
[ ] For the béchamel: 3 tablespoons rice flour
[ ] 3 tablespoons olive oil
[ ] 500ml oat milk
[ ] 75g crushed walnuts
[ ] 100g vegan cheese, grated
[ ] Salt and black pepper to taste
[ ] 2 tablespoons fresh basil, chopped
[ ] 1 tablespoon fresh parsley, chopped
[ ] Dried oregano to taste

Instructions
[ ] 1. Simmer carrot tops and mushroom stems in 1 litre water for 15 minutes.
[ ] 2. When the broth is done, strain it and reserve the liquid, discarding the solids. If carrot tops and mushroom stems are unavailable, use plain water.
[ ] 3. Rinse the lentils and cook them in the broth for 20 minutes until softened but not mushy.
[ ] 4. When the lentils are done, drain and set them aside.
[ ] 5. Heat 2 tablespoons olive oil in a large pan, add the unpeeled garlic cloves and fennel seeds, and cook gently for 5 minutes until the garlic softens.
[ ] 6. When the garlic has softened, squeeze the roasted garlic flesh from its skins into the pan and discard the skins.
[ ] 7. Add the sliced onions, carrots, and celery to the pan and sauté for 8 minutes until soft and fragrant.
[ ] 8. When the vegetables are soft and fragrant, stir in the harissa paste and tomato paste and cook for 2 minutes to coat the vegetables.
[ ] 9. When the pastes are cooked in, add the cooked lentils, chopped mushrooms, sun-dried tomatoes, passata, red wine, capers, and black salt, stir well, and simmer for 15 minutes.
[ ] 10. When the ragù has simmered, stir in the fresh spinach until wilted.
[ ] 11. When the spinach has wilted, add the basil, parsley, and oregano, season with salt and pepper, and remove the pan from the heat.
[ ] 12. Heat 3 tablespoons olive oil in a saucepan over medium heat, whisk in the rice flour to form a paste, and cook for 2 minutes, stirring constantly.
[ ] 13. When the paste has cooked, gradually pour in the oat milk whilst whisking continuously to avoid lumps and continue whisking until the sauce is smooth and thickened, about 5 minutes.
[ ] 14. When the béchamel has thickened, stir in the crushed walnuts, fold in the grated vegan cheese, and season with salt and pepper.
[ ] 15. Preheat the oven to 180°C.
[ ] 16. When the oven is ready, spread a thin layer of lentil ragù over the base of a large baking dish.
[ ] 17. Place lasagne sheets over the ragù, spread a third of the remaining ragù over the sheets, and spread a third of the béchamel on top.
[ ] 18. Lay another layer of lasagne sheets over the béchamel, spread another third of the ragù over the sheets, and spread another third of the béchamel on top.
[ ] 19. Finish with a final layer of lasagne sheets, spread the remaining ragù over the sheets, and spread the final third of béchamel evenly to the edges.
[ ] 20. Bake at 180°C for 35–40 minutes until the top is golden and bubbling at the edges.
[ ] 21. When the lasagne is out of the oven, leave it to cool for 10 minutes before serving to allow the layers to set.

https://www.cuisinesavvy.com/recipe/harissa-spinach-lentil-lasagne