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Haloumi lasagne recipe
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Vegetarian pumpkin and haloumi lasagne with creamy ricotta sauce.
Ingredients:
  • 1/2 (about 1kg) butternut pumpkin, peeled, deseeded, cut into 5mm slices
  • 1 large red onion, cut into thin wedges
  • 400g fresh ricotta
  • 125g (1/2 cup) sour cream
  • 5 fresh lasagne sheets
  • 700g btl Mutti Tomato Passata
  • 200g (1/2 bunch) cavolo nero, trimmed, thickly shredded
  • 500g haloumi
  • 50g (1/2 cup) coarsely grated mozzarella
  • Basil pesto, to serve
  • Pepitas, to sprinkle (optional)
Instructions:
  • Preheat your oven to 180C/160C fan forced, then prepare 2 baking trays by lining them with baking paper.
  • Place the pumpkin on one tray and the onion on another. Drizzle with oil and roast for 30 minutes, or until soft. Stir the onion halfway through cooking. Let them cool a bit before proceeding.
  • In a large bowl, combine ricotta, sour cream, and garlic. Season with your favorite spices and mix well.
  • Prepare the ovenproof dish by lightly greasing it. Place a lasagna sheet at the bottom, trimming it to fit, and save the trimmed pieces. Spread one-third of the passata over the sheet. Layer pumpkin and onion on top. Cover with another lasagna sheet.
  • Layer the lasagne: Start with half of the ricotta mixture and cavolo nero, followed by a lasagne sheet. Fill in gaps with lasagne offcuts. Top with half of the passata and another layer of pumpkin and onion. Repeat layering with another lasagne sheet, remaining ricotta, cavolo nero, and the final lasagne sheet. Finish by pouring and spreading the remaining passata evenly.
  • Grate half of the haloumi and combine it with the mozzarella in a bowl. Sprinkle the cheese mixture over the top.
  • Arrange the thinly sliced haloumi over the lasagne, cover with oiled foil, and bake for 15 minutes. Then, bake uncovered for 30 more minutes until golden and tender. Finish with a drizzle of pesto and a sprinkle of pepitas if desired. Serve promptly.

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