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
- 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.
- 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.
- 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.)
- 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.
- Preheat the oven to 170°C.
- Grill the haloumi cheese for 1 minute each side until crisp on the outside and molten inside.
- 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.
- 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)