This vegetarian lasagna is a hit in our family. Like many other vegetarian dishes, you can vary what kind of vegetables you use in your lasagna but I can really recommend this recipe. I know Halloumi cheese is not the most common cheese in USA, so if you don’t find it in your grocery store, you can replace it with a feta cheese or goat cheese. What I love about the semi-hard Halloumi cheese is its saltiness and high melting point which add an extra texture to the dish.
Ingredients (4 pers):
- 1 onion
- 1 garlic clove
- 1 tbs olive oil
- 3 tbs tomato paste
- 2 x 14.5 oz tomato sauce (crashed tomatoes)
- 1 tbs honey
- 1 vegetable broth cube
- 2 tbs dried thyme
- 6 oz fresh spinach
- 10 lasagne sheets (you can also use fresh sheets)
- 9 oz Halloumi cheese (or e.g. Feta cheese)
- 1/2 cup pumpkin seeds
- 2/3 cup grated cheese
- salt and pepper, fresh thyme
Pre heat you oven to 425ºF.
Peel and chop the onion and garlic clove in small pieces. Fry the onion and garlic soft in olive oil but without getting any color. Add tomato paste, tomato sauce, honey, broth and thyme. Boil on medium heat for 5 minutes. Add the spinach and let it boil for another 5 minutes. Seasonal with salt and pepper.
Cut the Halloumi cheese in thin slices.
Use an ovenproof ovenware (ca. 7.5” x 11.5”). Start with a layer tomato sauce in the bottom. Then add lasagna sheets, tomato sauce, pumpkin seeds and Halloumi cheese on top of that. Make two or three layers. Finish with the tomato sauce. Sprinkle the grated cheese on top.
Bake in the middle of the oven for ca. 20 minutes. Garnish with the fresh thyme and some pumpkin seeds.
Serve with a fresh green salad.