HALOUMI LASAGNE

SERVES 6. PREP 30 MINS. COOK 1 HOUR 15 MINS

INGREDIENTS

● ½ (about 1kg) butternut pumpkin, peeled, deseeded, cut into 5mm slices

● 1 large red onion, cut in thin wedges ● 250g cocktail truss tomatoes, stalks left on

● 400g fresh ricotta

● 125g (½ cup) sour cream

● 2 garlic cloves, crushed

● 5 fresh lasagne sheets

● 700ml bottle passata

● 200g (½ bunch) cavolo nero, trimmed, thickly shredded ● 500g haloumi

● 50g (½ cup) coarsely grated mozzarella

● Basil pesto, to serve ● Pepitas, to sprinkle (optional)

METHOD

1. Preheat oven to 180C/160C fanforced and line 2 baking trays with baking paper.

2. Arrange pumpkin on one tray, and onion and tomatoes on the other. Spray pumpkin and onion with oil and bake vegetables for 30 minutes, or until tender. Turn onion halfway through. Set aside to cool slightly.

3. Meanwhile, place the ricotta, sour cream and garlic in a large bowl. Season. Stir to combine.

4. Lightly grease a 2L (8-cup) ovenproof dish. Lay a lasagne sheet over the base, trimming to fit (reserve the offcut pieces). Spread with ⅓ of the passata. Arrange a layer of pumpkin and onion over the top. Top

with another lasagne sheet. 5. Spread half the ricotta mixture over the lasagne and sprinkle with half the cavolo nero. Top with another lasagne sheet. Use the lasagne offcuts to fill any gaps. Spread with ½ the remaining passata and arrange another layer of the pumpkin and onion. Top with another lasagne sheet, the remaining ricotta, cavolo nero and the final lasagne sheet. Pour over the remaining passata and spread evenly.

6. Coarsely grate half of the haloumi. Transfer to a bowl. Add the mozzarella and toss to combine. Sprinkle over the top layer.

7. Thinly slice the remaining haloumi and arrange over the top of the lasagne. Cover with a sheet of oiled foil and bake for 15 minutes. Uncover, and cook for a further 30 minutes, or until golden and tender. Drizzle with pesto, sprinkle with pepitas, if using, and top with tomatoes. Serve immediately.