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Home Food & Drink

Donna Hay’s Delicious Roast Tomato and Haloumi Lasagne Recipe

Robyn Foyster by Robyn Foyster
16/03/2025
in Food & Drink
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donna hay, meat free week, recipes
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Are you a big meat-eater? Do you consider yourself strictly carnivorous?

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Studies show that there is in fact a correlation between increased consumption of red meat and increased risk of bowel cancer. Risk increases by 17% per 100g of red meat consumed per day and by 18% per 50g of processed meat consumed per day.

Australians rank among the top in the world when it comes to meat consumption and 95% of us don’t eat enough vegetables or wholegrains.” said Bowel Cancer Australia’s National Community Engagement Manager, Claire Annear

Here’s chef Donna Hay’s recipe for you to try if you plan a meat free week.

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Roast Tomato, Basil and Haloumi Lasagne

lasagne, meat-free, donna hay

Ingredients:

  • 850g vine-ripened cherry tomatoes
  • 4 cloves garlic, crushed
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • sea salt and cracked black pepper
  • 1 cup basil leaves
  • 3 bunches (800g) English spinach leaves, roughly chopped
  • 8 dried wholemeal lasagne sheets
  • 100g grated mozzarella
  • 200g haloumi, thinly sliced
  • basil pesto, to serve

Instructions:

Preheat oven to 200 degrees celsius (400 degrees Fahrenheit). Remove the vines from 600g of the tomatoes and place the loose tomatoes, garlic, vinegar, oil, salt and pepper in an 8-cup-capacity (2 litre) baking dish. Cook for 15 minutes or until the tomatoes are softened. place the cooked tomatoes, basil spinach into a large bowl and toss gently to combine and wilt the spinach. While the tomatoes are cooking, cook the lasagne sheets in a a large saucepan of salted boiling water for 4-5 minutes or until partially cooked. Set aside.

To assemble, place 2 lasagne sheets in the base of the baking dish. Top with one-third of the tomato mixture and one-third of the mozzarella. Repeat twice, finishing with the remaining lasagne sheets. Top with haloumi and remaining tomatoes on the vine. Cook for 15-20 minutes or until golden and cooked through. Top with pesto to serve.

Serves 4

Recipe from donnahay.com in support for Meat Free Week in support of Bowel Cancer Australia.

Tags: donna hayfoodmeatfreeweekrecipes
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Robyn Foyster

Robyn Foyster

Robyn Foyster is a multi-award-winning journalist, media executive, and the owner and publisher of The Carousel, alongside the Women Love Network (which includes Women Love Wellness, Women Love Travel, and Women Love Tech). At the forefront of digital lifestyle and tech publishing, Robyn was named the 2025 Winner of the Samsung IT Journalism Award for Best Corporate Content and is a 2026 Lizzies Finalist. Voted one of B&T’s 30 Most Powerful Women In Media, she previously served as the Publisher and Editor-in-Chief of Australia’s three biggest flagship magazines—The Australian Women’s Weekly, Woman’s Day, and New Idea—and was a senior executive at the Seven Network. A sought-after speaker and an eight-year judge for the Telstra Business Awards, Robyn remains dedicated to championing women's voices across lifestyle, wellness, and technology.

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