Vegetarian Lasagna with Lima Beans and Feta

A cozy vegetarian lasagna for two with a creamy white sauce made from lima beans, feta, and Parmesan. Spiced tomato sauce with harissa adds depth, while lemon and fresh herbs give it a bright, fresh finish.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 180°C (350°F).

Step 2

In a blender or with a hand mixer, blend the half-drained lima beans, marinated feta (use some of the oil), Parmesan, and cream until smooth. Season with black pepper.

Step 3

Heat olive oil in a pan over medium heat. Sauté the red onion until soft. Add garlic and harissa paste. Continue by adding the cherry tomatoes and sundried tomatoes. Let simmer for about 10 minutes until slightly thickened. Add salt, oregano, paprika poxder basil, parsley and lemon juice.

Step 4

In a baking dish, spread a layer of tomato sauce, then a layer of lasagna sheets, followed by a layer of white sauce. Repeat the layers, finishing with white sauce on top. Feel free to add some extra cream and parmasan in between the layers.

Step 5

Sprinkle with extra feta or Parmesan if desired. Bake for 25–30 minutes until golden and bubbling.

Step 6

Garnish with fresh basil, chopped parsley, lemon zest, and a few drops of lemon juice before serving.