ROASTED BABY TOMATO, SPINACH AND HALLOUMI LASAGNE
SERVES 4
• 700g baby Roma tomatoes or ripe cherry tomatoes
• 30ml balsamic reduction or 30ml balsamic vinegar and 10ml sugar
• 15ml olive oil
• 2 cloves garlic, crushed
• salt and freshly ground black pepper
• 200g chopped spinach
• 125ml chopped fresh basil leaves
• 8 lasagne sheets
• 150g mozzarella cheese, grated or use 2 balls fior di latte soft mozzarella cheese, sliced • 180g halloumi cheese, sliced • 125ml fresh cream
• 1 stalk tomatoes (on the vine) • sun-dried tomato pesto and extra basil, for serving
1. Preheat the oven to 180°C.
2. Place the baby tomatoes in an ovenproof dish, drizzle with the balsamic reduction, olive oil and add the garlic. Mix well and season with salt and black pepper. Roast in the oven for 20 minutes.
3. Remove from the oven and immediately add the spinach
– toss to wilt and add the lightly chopped basil.
4. While the tomatoes are roasting, boil the lasagne sheets in a large saucepan of salted water for about 4 minutes; drain and set aside on an oiled baking tray.
5. Place four lasagne sheets at the bottom of an ovenproof dish and top with half the tomato, spinach and basil mixture, and all the mozzarella cheese. Repeat with the rest of the pasta sheets and the tomato, spinach and basil mixture.
6. Cover with the halloumi cheese. Season with a little salt and pepper, and pour over the cream. Cover with a lid or foil and bake for 25 minutes.
7. Remove the lid or foil, place the vine tomatoes on top of the halloumi and bake for another 10 minutes until golden brown and cooked.
8. Add some sun-dried tomato pesto, more fresh basil and serve.