Roast Veg & Halloumi Lasagne
Ingredients
Sauce
- 6 large tomatoes, roughly chopped
- 2 large red peppers, roughly chopped
- 2 large onions, peeled & roughly chopped
- 10 cloves garlic, peeled
- 1/4 cup olive oil
- Generous seasoning of salt
Béchamel (make more if you want a thicker layer)
- 6 tbsp butter
- 6 tbsp plain flour
- 3 cups semi-skimmed milk
- Salt & pepper
Other
- 24 lasagne sheets
- 2 blocks Halloumi, 1 1/2 cubed & 1/2 grated
Preparation
Make the sauce first.
Preheat oven to 160°C (320°F).
Put the onions, peppers, tomatoes, garlic, and salt into a large roasting dish. Mix together and bake for two hours, stirring every 40 minutes or so.
When the vegetables are roasted & caramelized, let them cool slightly & transfer to a blender. Add 1 1/2 cups of vegetable stock & blend to a smooth sauce. Taste for seasoning.
Increase oven temp to 180°C (350°F).
Make the béchamel. Put the butter & flour in a large pan. Cook together for a few minutes till well combined. Add the milk gradually, continually whisking to break up any lumps. When all the milk has been added, season well. Cook for a couple more minutes whisking till smooth.
Assemble the lasagne. Put a layer of sauce, then lasagne sheets & repeat until you’ve used them all up. There should be around 5 layers of pasta.
Add a layer of the cubed Halloumi.
Top with béchamel & ground Halloumi.
Bake for 45 minutes until the top is golden brown.