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Free-form vegetable lasagne with pesto
Free-form vegetable lasagne with pesto
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Cyprus' Haloumi cheese adds salty elegance to this free-form lasagne.
Ingredients:
  • 300g haloumi
  • 36.40 gm extra virgin olive oil
  • 1 garlic clove, crushed
  • 2 red capsicums
  • 2 medium eggplants, cut into 1cm-thick slices
  • 4 vine-ripened tomatoes
  • 4 fresh lasagne sheets, cut into 12 x 10cm squares
  • 300.00 gm basil pesto
  • 100g mixed salad leaves
Instructions:
  • Cut the haloumi cheese into thin 1/2cm slices. Mix half of the olive oil with garlic, brush it over the haloumi slices, then cover and let them marinate.
  • Coat the vegetables in the remaining olive oil and grill the capsicums on a chargrill until blackened and charred. Transfer them to a sealed plastic bag and allow to sweat for 10 minutes. Peel off and discard the charred skin.
  • Grill the eggplant in batches, stacking them to ensure even cooking. Quickly grill the tomatoes on both sides. (Vegetables can be prepped ahead and reheated when needed.)
  • Boil a pot of salted water. Add the lasagne sheets in three batches and cook for 3 minutes, stirring occasionally to prevent sticking. Drain and cool by placing in a bowl of cold water.
  • Heat your oven to 170C.
  • Grill the haloumi cheese until crispy on the outside and gooey on the inside, about 1 minute per side.
  • Assemble 4 piles by layering the vegetables, halloumi, and pasta sheets, brushing each layer with a touch of pesto. Place them in a greased baking tray, cover with foil, and heat for 5 minutes (serve warm, not hot). Right before serving, tuck some salad leaves between the layers and finish with a final drizzle of pesto.

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