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Donna Hay’s Delicious Roast Tomato and Haloumi Lasagne Recipe

donna hay, meat free week, recipes

Are you a big meat-eater? Do you consider yourself strictly carnivorous?

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

The 23rd-29th of September marks Bowel Cancer Australia’s Meat Free Week, 2019. During this week Australians will be challenged to eat only plant-based foods while raising funds and awareness for bowel cancer.

Here’s chef Donna Hay’s recipe for you to try during your meat free week.

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 2019 in support of Bowel Cancer Australia. See meatfreeweek.org.

For more details, meat-free recipe ideas and to sign up, visit meatfreeweek.org.

Written by TheCarousel

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