Baking A Difference With Donna Hay

roast tomato, basil and haloumi lasagne recipe

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roast tomato, basil and haloumi lasagne recipe

Baking A Difference With Donna Hay

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Try out Donna Hay’s Roast Tomato, Basil And Haloumi Lasagne Recipe.

Serves 4

Ingredients

  • 850g vine-ripened cherry tomatoes
  • 4 cloves garlic, crushed
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • sea salt and cracked black pepper
  • 1 cup basil leaves
  • 3 bunches (800g) English spinach leaves, roughly chopped
  • 8 dried wholemeal lasagne sheets
  • 100g grated mozzarella
  • 200g halloumi, thinly sliced
  • basil pesto, to serve

Instructions

  • Preheat oven to 200°C (400°F). Remove the vines from 600g 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.
  • 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.
  • 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 halloumi and remaining tomatoes on the vine.
  • Cook for 15–20 minutes or until golden and cooked through. Top with pesto to serve.
roast tomato, basil and haloumi lasagne recipe
Donna Hay (credit: Daily Mail)

Recipe from donnahay.com in support for Meat Free Week. See meatfreeweek.org.

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