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How to make Free form vegetable lasagne with pesto

Yield = 4
Prep time: 0:20
Cook time: 0:40
Total time: 1:00

Ingredients

  • 300g haloumi
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, crushed
  • 2 red capsicums
  • 2 medium eggplants, cut into 1cm-thick slices
  • 4 vine-ripened tomatoes
  • 4 fresh lasagne sheets, cut into 12 x 10cm squares
  • 1 cup basil pesto
  • 100g mixed salad leaves

Method

  • Step 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.
  • Step 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.
  • Step 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.)
  • Step 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.
  • Step 5 Preheat the oven to 170C.
  • Step 6 Grill the haloumi cheese for 1 minute each side until crisp on the outside and molten inside.
  • Step 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.