This halloumi lasagne brings the flavours of the Mediterranean to your table. Featuring aubergines and peppers, this easy veggie lasagne also has a wow factor in the shape of a block of fried halloumi cheese mixed through all the veggie goodness.
I’ll start by saying that I am an absolute fan of meatless lasagne and I have made quite a few versions over the years.
But the moment I decided to add fried halloumi, which is my favourite type of salty cheese, to a vegetable lasagne, everything changed.
If you like aubergine lasagne or even ratatouille, then this easy vegetarian lasagne recipe is exactly what you need in your repertoire.
What does this halloumi lasagne contain?
Many veg lasagne recipes contain spinach, and while I do love a good spinach and ricotta or spinach and cottage cheese combo, this version is more similar in texture and flavour to a ratatouille.
To make it, you’ll be doing quite a lot of chopping (if you’re like me, you’ll find that therapeutic). You will need to chop onions, red bell peppers and aubergines into small pieces and saute them until they soften.
What I like most about this veg lasagne is that you can play with the ingredients quite a bit and still get excellent results.
Some of the things that you could add to the mix I recommend in the recipe card include courgettes (zucchini), sweet potatoes, mushrooms, and green beans. That’s a great thing because you can use whatever’s in season or anything that you might have in the fridge. Don’t eliminate the onions, though!
You’ll also need to bake a bechamel-like sauce to fill this lasagne with all the creaminess it needs to become amazing.
I used regular milk for that, but dairy-free is also an option. In fact, it’s super easy to veganize this lasagne recipe by swapping the milk for a plant-based alternative and the cheese for a vegan substitute.
A tip I have for making this best bechamel you have ever tasted is to add one or two crushed garlic cloves to the butter when you melt it to make the sauce. If you’re like me and like garlicky white sauces, you’re in for a treat.
I like to use fresh lasagne sheets, but you can use dry as well — simply cook them according to the instructions on the package before assembling the lasagna.
The end result is a veggie-packed lasagna that’s extra filling and benefits from the fact that you’re going to discover little bits of halloumi with every bite. How cool is that?
Can you freeze this vegetarian lasagne?
Yes! Allow it to cool completely, then transfer to a freezer-friendly container. You can freeze it for up to a month.
Take it out of the freezer the night before using it, and defrost in the refrigerator overnight. Reheat in the oven at 200C/400F for 30 minutes, making sure it’s piping hot before serving.
You can also freeze uncooked lasagna if you want to make an extra batch. In that case, you should bake it for approximately an hour or until the top is golden brown.
More vegetable-loaded recipes
If you liked this vegetable lasagna with halloumi, check out some of my other vegetarian recipes:
For the filling
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 red peppers, cut into 1-inch pieces
- 2 medium aubergines, cut into 1-inch pieces
- 3 garlic cloves, chopped
- 2 large fresh tomatoes
- 1 tbsp tomato paste
- 1 can (400 g / 14 oz) chopped tomatoes
- 2 tsp mixed Italian herbs
- 1 tsp dry rosemary
- 250 g (9 oz) halloumi cheese
For the white sauce
- 50 g (1/2 stick) butter
- 2 cloves garlic, minced (optional)
- 50 g (1.7 oz) flour
- 500 ml (2 cups) whole milk
- 200 g (7 oz) grated mozzarella
- Sea salt
- Freshly ground black pepper
- 12 fresh lasagne sheets
- 1 tbsp olive oil to grease the pan
- Heat up the olive oil in a large pot and fry the onion for 2-3 minutes. Add the chopped garlic, and cook for 30 seconds. Throw in the peppers and aubergines and cook until soft, approximately 8 to 10 minutes.
- Meanwhile, chop the tomatoes and add them to the mix. Cook for another 5 minutes, then add the tomato paste and chopped tomatoes, plus the mixed Italian herbs and dry rosemary. Season to taste and cook for 10 minutes, stirring occasionally.
- As the vegetable sauce cooks, cut a block of halloumi into small pieces and fry it for 5 minutes in a dry pan (or until golden). Set the fried halloumi aside.
- For the white sauce, add the butter to a pan, throw in 2 minced garlic cloves (optional, but highly recommended). When the butter is melted, add the flour and whisk until thick. Add the milk gradually and whisk continuously. Take the sauce off the heat and add 100 g grated mozzarella.
- Assemble the lasagna by adding one layer of lasagne sheets to a greased baking pan, then spooning half of the vegetable sauce on top. Add half of the halloumi and 50g grated mozzarella, then top it with another layer of pasta sheets and repeat. The last layer should be pasta sheets; ladle the white sauce on top, sprinkle with another 50g grated mozzarella and bake for 40-45 minutes at 195C/375F until golden on top.
Amount Per Serving: Calories: 605Total Fat: 39gSaturated Fat: 18gTrans Fat: 1gCholesterol: 313mgFiber: 11gSugar: 29gProtein: 40g
Nutritional information is an estimate provided by an online nutrition calculator.