epicurious
Halloumi Lasagna
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
👥 4 Servings⏱️ Prep & Cook: 2h 30m👤 Yasmin Khan📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●saucepan
- ●whisk
- ●baking dish
📝 Preparation Steps
1
Preheat the oven to 350°F/175°C.
2
Combine 1 lb. 3 oz. (550 g) peeled and seeded butternut squash, cut into small pieces, 1 lb. (450 g) zucchinis, cut into small pieces, 1 red bell pepper, cut into small pieces, and 2 medium eggplants, cut into small pieces, on a large baking sheet (use two sheets if needed), drizzle with 3 Tbsp. olive oil, season with a generous pinch of salt, and mix well with your hands. Roast for ⏱️ 30 minutes, or until soft.
red bell pepper, cut into small pieces1(480 ml) tomato purée2 cups(720 ml) milk3 cupsmedium eggplants, cut into small pieces2. (450 g) zucchinis, cut into small pieces1 lb. olive oil, divided5 Tbsp. (75 g) butter5 Tbsp. (200 g) block Halloumi, very thinly sliced7 oz
3
Heat 2 Tbsp. olive oil in a large saucepan over medium heat. Add 1 onion, finely chopped, and cook, stirring, for ⏱️ 12 minutes. Add 4 fat garlic cloves, minced, and cook for ⏱️ 1 minute. Stir in 2 cups (480 ml) tomato purée, 1 tsp. balsamic vinegar, 2 tsp. dried oregano, 1 tsp. sweet paprika, ½ tsp. Aleppo pepper or other mild chile flakes, and ¼ tsp. ground cinnamon and cook for ⏱️ 5 minutes, stirring often. Add the roasted vegetables and season with ¾ tsp. salt and ¼ tsp. freshly ground black pepper. Add ½ cup (120 ml) water to loosen the mixture and mix well.
. (450 g) zucchinis, cut into small pieces1 lb. olive oil, divided5 Tbsp(480 ml) tomato purée2 cups. (75 g) butter5 Tbsp(720 ml) milk3 cups. (200 g) block Halloumi, very thinly sliced7 ozonion, finely chopped1fat garlic cloves, minced4. balsamic vinegar1 tsp. dried oregano2 tsp. sweet paprika1 tsp
4
To make the béchamel, combine 5 Tbsp. (75 g) butter and ⅔ cup (80 g) all-purpose flour in a small saucepan over low heat, stirring to form a paste. Cook for 3–⏱️ 4 minutes, stirring often. Add 3 cups (720 ml) milk, ¼ tsp. ground white pepper, and pinch ground nutmeg and whisk for 1–⏱️ 2 minutes, until the sauce is thick and smooth. Stir in ½ cup (50 g) finely grated Parmesan cheese and ¼ tsp. salt.
(480 ml) tomato purée2 cups(720 ml) milk3 cupsPinch ground nutmeg
5
Now begin layering. Spoon one- third of the vegetable mixture into a 2½-qt. (2.6-l) glass baking dish and cover with one third of 12 lasagna sheets in a single layer. Top with one-third of the béchamel. Repeat with two more layers each of vegetables, noodles, and béchamel. Top the lasagna with 7 oz. (200 g) block Halloumi, very thinly sliced, and ¼ cup (25 g) finely grated Parmesan cheese.
(480 ml) tomato purée2 cupslasagna sheets12(720 ml) milk3 cups
6
Cover the dish with aluminum foil and bake for ⏱️ 20 minutes. Remove the foil and bake for another ⏱️ 25 minutes, or until the topping is golden brown. Let stand for ⏱️ 10 minutes to allow the filling to settle before cutting the lasagna.
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