This lasagne is levelled up with the addition of sliced haloumi which is laid ontop and baked, creating a grilled haloumi crust.
- 850 g vine-ripened cherry tomatoes
- 4 cloves garlic, crushed
- 2 tbsp balsamic vinegar
- 1 tbsp extra virgin olive oil
- sea salt and cracked black pepper
- 1 cup basil leaves
- 3 bunches (800 g) English spinach leaves, roughly chopped
- 8 dried wholemeal lasagne sheets
- 100 g grated mozzarella
- 200 g haloumi, thinly sliced
- basil pesto, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 200°C (400°F).
1. Remove the vines from 600 g of the tomatoes and place the loose tomatoes, garlic, vinegar, oil, salt and pepper in an 8-cup-capacity (2 litre) baking dish. Cook for 15 minutes or until the tomatoes are softened. Place the cooked tomatoes, basil and spinach into a large bowl and toss gently to combine and wilt the spinach.
2. While the tomatoes are cooking, cook the lasagne sheets in a large saucepan of salted boiling water for 4–5 minutes or until partially cooked. Set aside.
3. To assemble, place 2 lasagne sheets in the base of the baking dish. Top with one-third of the tomato mixture and one-third of the mozzarella. Repeat twice, finishing with the remaining lasagne sheets. Top with the haloumi and remaining tomatoes on the vine.
Bake for 15–20 minutes or until golden and cooked through. Top with pesto to serve.
Recipe from donnahay.com in support for Meat Free Week 2019. The campaign runs from 23-29 September in support of Bowel Cancer Australia. See meatfreeweek.org to sign up.