Vegetable Lasagna

Our lasagna recipe is a fusion of bold Middle Eastern flavors and comforting Italian tradition. This dish is a hearty, flavor-packed experience, where layers of roasted eggplant and zucchini are infused with the exotic warmth of Noshejan Murch-e Masala Dar. The rich lentil and tomato sauce adds a savory depth, while the creamy Greek yogurt and feta blend offers a tangy, velvety contrast. Topped with crunchy toasted pine nuts, fresh mint, and bursts of sweet pomegranate seeds, this lasagna is a symphony of textures and tastes, delivering a truly irresistible flavor journey with every bite.

Servings

6

Prep Time

25 Min

Cook Time

75 Min

Ingredients

1 16oz pack lasagna sheets, cooked

3 tbsp olive oil

4 tbsp Noshejan Murch-e Masala Dar

1 large eggplant, sliced into thin rounds

2 zucchinis, sliced into thin rounds

1 large onion, finely diced

4 cloves garlic, minced

1 26 oz pkg finely chopped tomatoes with juice

1 cup cooked lentils

2 cups Greek yogurt

1 cup feta cheese

1 1/2 cups freshly grated Parmesan cheese

1/2 cup pomegranate seeds

1/4 cup toasted pine nuts

1 tbsp fresh mint, chopped

Instructions

Preheat the oven to 425°.

Brush the eggplant and zucchini slices with olive oil and season with a sprinkle of Noshejan Murch-e Masala Dar. Roast the slices in the oven for 15-20 minutes until tender and slightly golden.

Heat 1 tbsp of olive oil in a saucepan, then add the diced onion and garlic. Cook for 5 minutes. Stir in the Noshejan Murch-e Masala Dar and cook for another minute. Add the cooked lentils and tomato sauce, letting it simmer for 10 minutes. Remove from heat and set aside.

Mix the Greek yogurt with the feta and 1 cup of Parmesan in a bowl.

In a large baking dish, spread a thin layer of the lentil-tomato mixture at the bottom. Add a layer of lasagna sheets, then top with yogurt mixture, half of the roasted veggie slices, and 1/3rd of the tomato mixture. Repeat the layers until you use all the ingredients, finishing with a final layer of the tomato mixture on top. Evenly top with remaining Parmesan and pine nuts.

Lower the oven heat to 375°

Cover the lasagna and bake for 30 minutes. Remove the foil and bake for 10 minutes, until the top is golden and bubbly.