Harissa eggplant skillet lasagne

Spice things up.

  • 1 hr 20 mins cooking
  • Serves 4
  • Print
Harissa gives a fiery kick to this vegie-packed vegan lasagne. Full of eggplant, silverbeet and tomatoes layered with pasta sheets and a vegan topping.


  • 100 silverbeet
  • 600 grams eggplants
  • ¼ cup (60ml) olive oil
  • 1 large onion (200g), chopped finely
  • 3 cloves garlic, crushed
  • 1 tablespoon harissa paste
  • 2 x 400g cans diced tomatoes
  • 1⅔ cups (410ml) vegetable stock
  • ¼ cup finely chopped fresh basil
  • ½ cup (80g) pine nuts
  • 2 tablespoons nutritional yeast flakes
  • ½ teaspoon sea salt flakes
  • 2 400g cans cannellini beans, drained, rinsed
  • 110 grams corrugated oven-ready dried lasagne sheets
  • small basil leaves and extra olive oil, to serve


  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Remove stems from silver beet; chop finely, then tear leaves. Chop eggplant into 1cm (½in) pieces.
  • 3
    Heat oil in a large heavy-based, ovenproof frying pan over high heat (see tip). Add silver beet stems, eggplant, onion and 2 crushed cloves garlic; cook for 8 minutes, stirring occasionally, or until eggplant is golden and onion is soft. Add harissa; cook for 1 minute. Add tomatoes, 1 cup of the stock and the basil. Reduce heat; simmer for 5 minutes. Season to taste.
  • 4
    Meanwhile, process pine nuts, nutritional yeast and salt until finely chopped. Transfer to a small bowl.
  • 5
    Process beans, remaining garlic and remaining stock until smooth. Season to taste.
  • 6
    Break lasagne sheets in half. Press half the sheets into eggplant sauce, about halfway down the pan. Top sauce with silver beet leaves, pressing down into sauce. Top with remaining lasagne sheets, pressing down into sauce. Spread with cannellini bean mixture. Cover pan with foil.
  • 7
    Bake lasagne for 20 minutes. Remove foil; sprinkle with pine nut mixture. Bake, uncovered, for a further 20 minutes or until lasagne is bubbling and pine nuts are golden.
  • 8
    Serve lasagne topped with small basil leaves and drizzled with extra olive oil.


We used a frying pan with a top measurement of 28cm (11¼in) and a base measurement of 23cm (9¼in).

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