Vegetable Halloumi Lasagne

Ingredients

• 2 tablespoon olive oil
• 1 large onion, chopped
• 2 red peppers, cut into 1-inch pieces
• 2 medium aubergines, cut into 1-inch pieces
• 3 garlic cloves, chopped
• 2 large fresh tomatoes
• 1 tablespoon tomato paste
• 1 can (400 g / 14 oz) chopped tomatoes
• 2 teaspoon mixed Italian herbs
• 1 teaspoon dry rosemary
• 250 g (9 oz) halloumi cheese
• 50 g (1/2 stick) butter
• 2 cloves garlic, minced (optional)
• 50 g (1.7 oz) flour
• 500 ml (2 cups) whole milk
• 200 g (7 oz) grated mozzarella
• Sea salt
• Freshly ground black pepper
• 12 fresh lasagne sheets
• 1 tablespoon olive oil to grease the pan

Instructions

1. 1

   Heat up the olive oil in a large...: Heat up the olive oil in a large pot and fry the onion for 2-3 minutes. Add the chopped garlic, and cook for 30 seconds. Throw in the peppers and aubergines and cook until soft, approximately 8 to 10 minutes.

2. 2

   Meanwhile, chop the tomatoes and add them to...: Meanwhile, chop the tomatoes and add them to the mix. Cook for another 5 minutes, then add the tomato paste and chopped tomatoes, plus the mixed Italian herbs and dry rosemary. Season to taste and cook for 10 minutes, stirring occasionally.

3. 3

   As the vegetable sauce cooks, cut a block...: As the vegetable sauce cooks, cut a block of halloumi into small pieces and fry it for 5 minutes in a dry pan (or until golden). Set the fried halloumi aside.

4. 4

   For the white sauce, add the butter to...: For the white sauce, add the butter to a pan, throw in 2 minced garlic cloves (optional, but highly recommended). When the butter is melted, add the flour and whisk until thick. Add the milk gradually and whisk continuously. Take the sauce off the heat and add 100 g grated mozzarella.

5. 5

   Assemble the lasagna by adding one layer of...: Assemble the lasagna by adding one layer of lasagne sheets to a greased baking pan, then spooning half of the vegetable sauce on top. Add half of the halloumi and 50g grated mozzarella, then top it with another layer of pasta sheets and repeat. The last layer should be pasta sheets; ladle the white sauce on top, sprinkle with another 50g grated mozzarella and bake for 40-45 minutes at 195C/375F until golden on top.