Free-form vegetable lasagne with pesto

Recipe: Free-form vegetable lasagne with pesto


  • 300g haloumi cheese
  • 2 tbs extra virgin olive oil
  • 1 garlic clove, crushed
  • 2 red capsicums
  • 2 medium eggplants, cut into 1cm-thick slices
  • 4 vine-ripened tomatoes
  • 12 x 10cm squares of fresh lasagne
  • 1 cup fresh pesto (see related recipe)
  • 100g mixed salad leaves


  1. Slice the haloumi cheese into 1/2cm-thick slices. Combine half the olive oil with the garlic, brush over the haloumi slices, cover and set aside to marinate.
  2. Brush the vegetables with the remaining olive oil. Heat a chargrill plate and chargrill the capsicums until the skins are black and charred. Place them in a sealed plastic bag and set aside to sweat for 10 minutes (this helps to lift the skin) then peel and discard the skin.
  3. Chargrill eggplant in batches and stack in a pile to help them cook through. Chargrill the tomatoes quickly on both sides. (All the vegetables can be cooked in advance and reheated later.)
  4. Bring a pan of salted water to the boil, add the lasagne sheets in 3 batches and cook for 3 minutes, stirring occasionally to prevent them sticking together. Drain and place in a bowl of cold water to cool.
  5. Preheat the oven to 170°C.
  6. Grill the haloumi cheese for 1 minute each side until crisp on the outside and molten inside.
  7. Layer the vegetables, haloumi and pasta sheets in 4 piles, brushing each layer with a little pesto. Carefully transfer to a greased baking tray, cover with aluminium foil and heat for 5 minutes (they are served warm not hot). Just before serving, tuck a few salad leaves between the layers and top with any remaining pesto.


  1. Try to use lasagne sheets from a good pasta shop. We used basil lasagne sheets.

Number of servings (yield): 4

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)